Have you ever wondered how to make rice cakes? Well, I have.
There are so many simple foods we buy from the store that cost way more than they should.
Rice cakes are no exception. This recipe is so simple and literally takes 10 minutes in total. You can’t even run into the store and come back out in that short amount of time. So why not make them yourself?
Ready set, let’s start!
Homemade Rice Cakes
Recipe By Lauren
Prep time 5 minutes, Cook time 5 minutes
This recipe will make two rice cakes.
- ½ cup cooked white rice. You can also use brown rice.
- 1 egg
- 1 tablespoon chopped fresh basil (optional)
- salt and ground black pepper to taste
- 1 ½ teaspoons butter
- 1 teaspoon milk
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat.
- Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until the second side is browned, about 2 minutes more.
Once you have your rice cakes made you can try different recipes like:
Nutty Rice Cake
- 2 teaspoons almond butter
- 1 rice cake (brown)
- 1/8 apple (thinly sliced)
- Spread your almond butter on your rice cake, and then lay your apple slices on top.
Peanut Butter Banana Delight
- 2 teaspoons peanut butter
- 1 rice cake
- 1/2 a banana sliced
- A dash of cinnamon.
- Spread your peanut butter on your rice cake, and then place your banana slices over the peanut butter.
- Top off your masterpiece by sprinkling it with cinnamon.
Caprese Rice Cakes
- 4 rice cakes
- 3 ounces pesto (jarred or homemade)
- 1/2 cherry tomatoes (halved)
- 2 ounces fresh mozzarella (sliced)
- 1 tablespoon basil (chopped)
- 1 tablespoon pine nuts
- Spread pesto onto the rice cakes, and then add your other ingredients on top. Serve.
Eggs Benedict, Lox with Curried Scallion and Rice Cakes
- 2 cups cooked rice
- 2 egg (beaten)
- 1/4 cup breadcrumbs (use gluten-free crumbs, if needed)
- 2 teaspoons curry powder
- 1 teaspoon salt (to taste)
- 2 scallion (sliced, depending on size)
For the Hollandaise Sauce
- 1/2 cup unsalted butter
- 3 eggs yolks (beaten)
- 1 tablespoon water
- 1 tablespoon lemon juice
For the Eggs Benedict
- 2 rice cakes (per serving, recipe below.)
- 1 dash white pepper
- 8 eggs
- 4 ounces lox (or smoked salmon)
- hollandaise sauce
Directions for rice cakes:
- Mix all ingredients well in a medium bowl.
- Let rest in the refrigerator for at least 10 minutes to harden up a bit. If the mixture is too wet from the eggs after that time, add a little more breadcrumb.
- Form the ‘dough’ into eight patties.
- In a large frying pan, coat the bottom with olive or avocado oil. Fry the cakes over medium-high heat until golden on the first side. Add more oil, 1 teaspoon at a time, if needed. Flip and fry the second side until golden.
- The cakes can be kept warm in a warmed oven until needed. Serve hot.
for Hollandaise Sauce
- Cut butter into thirds and bring it to room temperature.
- Add water to the bottom of a double boiler. Bring to boil. In the top, combine egg yolks, water, lemon juice, and pepper with a dash of salt. Add one piece of butter. Place the top pot on top of the bottom pot with the boiling water. Don’t let the boiling water in the bottom touch the top pot. Cook, stirring rapidly, (I use a whisk) until butter melts and sauce begins to thicken.
- Add the remaining butter, one piece at a time, stirring constantly. Cook and stir until thick, only one or two minutes! Immediately remove from heat. If the sauce is too thick, or curdles, immediately add 1 to 2 tablespoons hot water. Let cool and continue stirring or whisking until the sauce comes back together.
- Recipe from Better Homes and Gardens New Cookbook © Copyright 1989
Cook eggs, over easy or poached, 2 per person.
- Place rice cake on a plate, then top with strips of lox.
- Place eggs on top of lox and cover with a few tablespoons Hollandaise Sauce. Enjoy!
The sky is the limit. Experiment with new recipes and different ingredients to make it your own.
Until next time, stay healthy and free!