Rice Cake Recipe
One of the best things about rice cakes is their versatility. You can make them sweet or savory, add different flavors, and even turn them into a fancy dish with just a few toppings. They’re great for breakfast, lunch, or even as a side dish for dinner.
Equipment
- Mixing Bowl
- Fork or Spoon
- Measuring Cups & Spoons
- Non-stick Skillet or Pan
- Spatula
- Cookie Cutter or Ring Mold (Optional)
Ingredients
For the Rice Cakes:
- 2 cups cooked rice white or brown
- 2 tbsp cornstarch or flour for binding
- 1 egg optional, for extra hold
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder optional
For Cooking:
- 2 tbsp oil vegetable, olive, or sesame
Optional Toppings & Add-ins:
- ¼ cup shredded cheese for a melty, crispy texture
- 1 tbsp soy sauce for extra umami
- 1 tsp sesame seeds for a nutty crunch
- 1 green onion finely chopped (for a fresh kick)
Instructions
Step 1: Prepare the Rice Mixture (5 minutes)
- In a large mixing bowl, add the cooked rice, cornstarch (or flour), salt, pepper, and garlic powder.
- If using an egg, crack it into the bowl and mix everything well until the rice sticks together. You can use a spoon, but I like using my hands to gently mash the rice—it helps everything bind better!
- If the mixture feels too dry, add a teaspoon of water at a time until it holds together when pressed.
- Pro Tip: Day-old rice can be a bit firm, so if needed, sprinkle it with a little water and microwave it for 20 seconds to soften slightly before mixing.
Step 2: Shape the Rice Cakes (5 minutes)
- Take about ¼ cup of the rice mixture and roll it into a ball.
- Flatten it gently with your hands to form a ½-inch thick patty. If you want uniform shapes, use a cookie cutter or press it into a ring mold.
- Repeat with the remaining mixture until all your rice cakes are ready.
- Pro Tip: Lightly oil your hands if the rice is sticking too much while shaping.
Step 3: Cook the Rice Cakes (8-10 minutes)
- Heat 2 tablespoons of oil in a non-stick or cast-iron skillet over medium heat.
- Once the oil is hot, carefully place the rice cakes in the pan, making sure not to overcrowd them.
- Let them cook for 3-4 minutes per side or until golden brown and crispy. Flip them gently using a spatula.
- Be patient! Don’t move them too early—this helps develop a crispy crust.
Step 4: Serve and Enjoy!
- Transfer the rice cakes to a plate lined with paper towels to remove excess oil.
- Enjoy them plain, or serve with soy sauce, spicy mayo, or a drizzle of honey for extra flavor!
Notes
Nutritional Value (Per Serving)
- Calories: ~220 kcal
- Carbohydrates: ~38g
- Protein: ~5g
- Fat: ~6g
- Fiber: ~1g
- Sodium: ~350mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.