Red, White and Rice Canapés

Red, White and Rice Canapés

Oh Canada! There are more than 150 reasons to love this great land and the variety of cuisines is certainly one of them. Have a delicious day celebrating. These pillowy light, Canada-proud canapes are easy and oh, so versatile. Make them vegetarian, or add smoked salmon, meat or chicken to create different flavour profiles. Enjoy!

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Ingredients
  • 1 cup (250 mL) U.S. short grain rice
  • 2 cups (500 mL) water
  • 1 egg
  • ½ cup (125 mL) cream cheese, softened
  • 2 tbsp (30 mL) seasoned rice vinegar
  • 1 jar (500 mL) roasted red pepper, drained (approx.)
  • 3 tbsp (45 mL) chipotle mayo
  • 1 tbsp (15 mL) kosher salt
  • 24 rounds English cucumber, about ¼” (5 mm) thick
Directions
  1. Place rice and 2 cups (500 mL) water in a small saucepan and bring to boil over high heat; reduce to simmer covered for 20 minutes or until tender firm. In a large bowl stir together egg and cream cheese, vinegar and salt until smooth; stir in hot rice. Spread mixture evenly and firmly onto a parchment lined 9” x 13” (23 cm x 33 cm) baking sheet; press a top sheet of parchment onto rice. Bake at 350°F (180°C) for 15 minutes, remove top parchment and let cool completely.
  2. Meanwhile, cut open a roasted red pepper into a flat layer, trim and discard inner softened ribs (this allows for a cleaner maple leaf shape). Flip pepper over to skin side; cut out maple leaves using a 1” (2.5 cm) maple leaf shape cutter. Repeat to make 24 leaves.
  3. On a cutting board, trim rice slab edges and slice into 24 equal, 1 ½” x 1 ½” (4 cm x 4 cm) squares.
  4. Spoon a ¼ tsp (1 mL) chipotle mayo onto a cucumber round, top with a rice square and red pepper maple leaf. Repeat to make 24 canapés.

For a more substantial canapé, add a layer of thinly sliced cheese, roast beef, chicken or smoked salmon.