Gluten-free sticky rice cakes with cheese and herbs

Excellent served as 5 o'clock nibbles or as part of a meal. Arborio rice could be substituted for the sticky rice.

Cakes

1 cup	Rice, sticky, (i used Sunrice brand) (Main)
1 ½ cups	Water, cold
2	Shallots, diced
2	Garlic cloves, diced
1 Tbsp	Olive oil
¾ cup	Tasty cheese, grated
½ cup	Parmesan cheese, finely grated
¼ cup	Mixed herbs, eg thyme, basil, oregano
2	Eggs, large, whites

Coating

½ cup	Breadcrumbs, gluten-free
¼ cup	Parmesan cheese, finely grated

Directions

1. Place the rice in a saucepan with the water. Bring to the boil, cover and simmer for about 15 minutes until the rice is cooked and water absorbed. Place in a sieve to drain and cool.
2. Preheat the oven to 220C. Lightly oil an oven tray.
3. Sauté the shallots and garlic in the oil, until softened. Stir, together with the cheeses, herbs, flaky sea salt and freshly ground black pepper, into the rice mixture. Whip the egg whites until stiff peaks form and fold in.
4. Form into large walnut-sized balls. Coat in the combined crumbs and cheese. Place on the baking tray. Bake for about 20 minutes, until cooked and golden. Stand for 5 minutes before transferring to a serving platter. Great accompanied by a chutney. Serve warm or at room temperature.