Homemade Crispy Rice Cakes
These homemade rice cakes are light, crispy, and perfect as a healthy snack or base for delicious toppings. Whether you enjoy them plain or with peanut butter, avocado, or hummus, they are a versatile and gluten-free treat.
Equipment
- Medium saucepan
- Mixing bowl
- Baking sheet or rice cake mold
- Parchment paper
- Spatula
- Measuring cups and spoons
- Oven or air fryer (optional for extra crispiness)
Ingredients
- 2 cups cooked rice white, brown, or sticky rice
- ½ teaspoon salt
- 1 teaspoon olive oil optional, for extra crispiness
- ¼ cup water if needed for binding
- Optional Flavor Additions:
- ½ teaspoon garlic powder or onion powder
- 1 tablespoon sesame seeds or flaxseeds
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon honey or maple syrup for a sweet version
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Rice: If using leftover rice, reheat slightly to make it more malleable. Mix with salt and any optional seasonings.
- Shape the Cakes: Take small portions of rice (about 2 tablespoons each) and press them into flat, round cakes. Use a mold or shape by hand.
- Bake or Dry:
- Baking Method: Place on the prepared baking sheet and bake for 15-20 minutes per side or until crispy.
- Air Fryer Method: Cook at 350°F (175°C) for about 10-12 minutes, flipping halfway.
- Stovetop Method: Heat a pan with a little oil and pan-fry each rice cake for 3-4 minutes per side.
- Cool and Serve: Let the rice cakes cool completely before serving. Enjoy plain or with toppings like avocado, hummus, or yogurt and berries.
Notes
Sticky rice works best for binding, but you can add a small amount of water if the mixture feels too dry.
To make puffed rice cakes, use a dehydrator or a special rice cake press.
Store in an airtight container for up to 3 days for the best texture.
To make puffed rice cakes, use a dehydrator or a special rice cake press.
Store in an airtight container for up to 3 days for the best texture.