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Prepare rice according to package directions.
Cook bacon in a heavy bottomed skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels and drain.
Pour off all but 1 tablespoon of dripping from skillet. Add onions to skillet and sauté until golden, about 5 minutes.
Combine buttermilk, egg, 2 ounces goat cheese, flour, salt, baking powder, baking soda and cayenne pepper.
Stir in cooked rice. Heat a large heavy skillet over medium heat and spray with non-stick cooking spray.
Working in batches, drop batter by spoonfuls into skillet. Cook until bottom of each cake is golden brown.
Turn cakes over and cook until other side is golden brown. Repeat with remaining batter.
Arrange 3 rice cakes on plate and top with 1/2 teaspoon goat cheese.
Sprinkle with bacon and green onions.