Cape Cod Bob wrote:
I believe the rice cakes in question are shown in
http://i96.photobucket.com/albums/l1...d/ricecake.jpg and
http://www.cristine.net/log/archives/001088.html

They are usually served in China as a soup noodle and stirfried in
Korean cooking.

To cook, one should soak them in warm water for 20 minutes or so - I
toss them with a little oil to prevent sticking - or boil for 5-10
minutes.

While they are chewy, they should not be hard. The texture is not
unlike a thick chow fun noodle. They definitely should not give off a
strong smell since they are only made of glutinous rice and water.

I have seen them most often in football or oval shapes and
occasionally as triangles.

That's what I think of when he said rice cakes.. I've seen the slices
and cylinders. They are rock hard and vacuumed sealed in the package.
When I've had them prepared they are soft and a little chewy.

--
Dan