Rice Cakes
Rice cakes are a versatile and tasty snack or meal option, featuring tender rice mixed with eggs and flour to create crispy, golden-brown cakes. Perfect for breakfast, lunch, or dinner, they offer a satisfying crunch and comforting flavor that appeals to all ages.
Ingredients
Instructions
- Cook rice in boiling water until tender; drain.
- Add beaten eggs, self-rising flour, and salt to the cooked rice.
- Mix well until the ingredients are combined.
- Spoon the mixture into a skillet with hot cooking oil.
- Let the rice cakes brown on each side by turning them.
- Remove from skillet and place on paper towels to drain.
- Serve warm.
Tips & Substitutions
For a more flavorful rice cake, consider adding herbs like chives or parsley to the mixture. If you're out of self-rising flour, you can make your own by mixing all-purpose flour with baking powder. To ensure even cooking, use medium heat and avoid overcrowding the skillet, which can cause the cakes to steam rather than brown. For a sweet twist, try adding a tablespoon of sugar and serving them with a drizzle of honey, similar to Golden Delight Pancakes.
Serving Suggestions
Serve these rice cakes warm, topped with a dollop of sour cream or a sprinkle of green onions for added flavor. They pair wonderfully with a side salad or steamed vegetables for a light meal. For a sweet option, serve with a side of syrup or fruit preserves, making them a versatile dish reminiscent of American recipes.
Storage & Reheating
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy again. Alternatively, you can pop them in the microwave for 30 seconds, but this may soften their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Cakes contains roughly 425 calories, with 11g protein, 89g carbohydrates, and 3g fat. It is an excellent source of protein (22% of the Daily Value) and iron (20% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Absolutely! Leftover rice works perfectly for this recipe and can save you time. Just make sure the rice is not too wet; if it is, you might need to adjust the amount of self-rising flour to absorb the moisture.
Can I freeze these rice cakes?
Yes, you can freeze rice cakes! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag for up to 2 months. Reheat directly from the freezer in a skillet.
What can I serve with rice cakes?
Rice cakes are versatile! You can serve them with a variety of dips like guacamole, salsa, or tzatziki. For a heartier meal, pair them with grilled chicken or vegetables. They also go well alongside Cream Cheese Desserts for a delightful dessert option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).