Homemade Rice Cakes

Here is my go-to rice cake recipe that’s simple, light, and perfect for when you want something crispy and satisfying without all the fuss.

These rice cakes have become a regular snack in our house, especially when the kids want something crunchy but I don’t want to reach for the usual processed stuff. They’re great plain or topped with whatever you have on hand!

What Kind of Rice Should I Use?

Any leftover cooked white rice will work perfectly for these rice cakes, whether it’s jasmine, basmati, or just plain long-grain white rice. Day-old rice is actually ideal because it’s a bit drier and will hold together better when you’re forming the cakes. If your rice is freshly cooked, let it cool completely and even spread it on a baking sheet for a few minutes to remove excess moisture. Short-grain rice like sushi rice can work too, though it might make your cakes a bit stickier due to its higher starch content.

Options for Substitutions

These simple rice cakes are pretty forgiving when it comes to swaps:

• Cooked white rice: You can use brown rice, jasmine rice, or even leftover rice from takeout. Day-old rice actually works better since it’s drier and holds together nicely.
• Fresh basil: No fresh basil? Try chopped parsley, chives, or green onions instead. You can also use about 1 teaspoon of dried basil, but add it to the egg mixture to let it soften up.
• Milk: Any milk works here – whole milk, 2%, or even non-dairy options like almond or oat milk. You can also skip it entirely if you’re out.
• Butter: Olive oil or vegetable oil work just as well for cooking these cakes. Use about the same amount and heat it in the pan before adding your rice mixture.
• Egg: The egg is really important here as it binds everything together, so I wouldn’t recommend skipping it. However, you could try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if you need an egg-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cakes is using rice that’s too hot or freshly cooked, which can scramble your egg when mixed together – let your cooked rice cool to room temperature first for the best texture.

Another common error is making the mixture too wet by adding too much milk or not draining excess moisture from the rice, so start with less liquid and add more only if needed.

To prevent your rice cakes from falling apart in the pan, make sure to pack the mixture firmly when shaping and avoid flipping them too early – wait until the bottom is golden brown and set before turning.

Keep your heat at medium to medium-low to avoid burning the outside while the inside stays raw, and don’t overcrowd the pan since this can cause uneven cooking and make flipping difficult.

What to Serve With Rice Cakes?

These savory rice cakes are perfect as a side dish alongside grilled chicken, fish, or pork chops since they have a nice crispy exterior that complements most proteins. You can also serve them as a light lunch with a fresh mixed greens salad and some cherry tomatoes on the side. For breakfast or brunch, try pairing them with scrambled eggs and crispy bacon, or even top them with a fried egg and some hot sauce for extra flavor. They’re also great as an appetizer with a dollop of sour cream or a simple yogurt dip mixed with herbs.

Storage Instructions

Refrigerate: These rice cakes are best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days in an airtight container. Just layer them between pieces of parchment paper so they don’t stick together. They’ll lose some of their crispiness, but they’re still tasty!

Freeze: You can freeze cooked rice cakes for up to 1 month in a freezer-safe container with parchment paper between each one. This works great if you want to make a big batch ahead of time for quick meals throughout the week.

Warm Up: To bring back that crispy texture, heat them up in a skillet with a little butter over medium heat for about 2-3 minutes per side. You can also pop them in the toaster oven for a few minutes until they’re warmed through and crispy again.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 8-10 g
• Fat: 15-20 g
• Carbohydrates: 35-40 g

Ingredients

• 1/2 cup prepared white rice
• 1 large egg
• 1 tbsp fresh basil, chopped
• 1 tsp milk
• Salt and black pepper, to taste
• 1 1/2 tsp butter

Step 1: Prepare the Rice Mixture

• 1/2 cup prepared white rice
• 1 large egg
• 1 tbsp fresh basil, chopped
• 1 tsp milk
• salt and black pepper, to taste

In a mixing bowl, combine the prepared white rice, large egg, chopped fresh basil, milk, and a pinch of salt and black pepper.

Stir everything together thoroughly to create a cohesive mixture.

Make sure the egg and seasonings are evenly distributed throughout the rice.

Step 2: Cook the Rice Patties

• 1 1/2 tsp butter
• rice mixture from Step 1

Melt the butter in a skillet over medium heat.

Once the butter is bubbling, scoop the rice mixture (from Step 1) into the skillet, dividing it into two equal portions.

Gently shape each portion into a patty.

Cook until the bottom is golden brown, about 3 minutes.

Flip each patty and continue cooking until the other side is browned, about 2 more minutes.

I like to press the patties lightly with a spatula to help them crisp up and hold together.