Homemade Rice Cakes: Easy, Crispy & Healthy Snack
Learn how to make homemade crispy rice cakes with just a few simple ingredients! These light and crunchy snacks are gluten-free, low-calorie, and perfect for pairing with both sweet and savory toppings.
Equipment
- ✔ Baking sheet (for oven method)
- ✔ Parchment paper (to prevent sticking)
- ✔ Mixing bowl (for combining ingredients)
- ✔ Spoon or spatula (for spreading the rice mixture)
- ✔ Food processor (optional, for a smoother texture)
Ingredients
- ✔ 2 cups cooked rice white or brown, cooled
- ✔ 1/4 teaspoon salt optional, for flavor
- ✔ 1-2 tablespoons water if needed, to help bind the rice
- Optional add-ins:
- ✔ Sesame seeds or chia seeds for extra crunch
- ✔ Cinnamon or honey for a sweet version
Instructions
- ➡ Oven Method (Crispy Rice Cakes)
- 1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ Mash the rice using a spoon or food processor until slightly sticky. Add a little water if needed.
- 3️⃣ Shape the rice into small circles or squares and flatten slightly.
- 4️⃣ Place on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown.
- 5️⃣ Let them cool completely before eating—this helps them crisp up!
- ➡ Stovetop Method (Chewy Rice Cakes)
- 1️⃣ Heat a non-stick pan over medium heat and lightly grease it.
- 2️⃣ Press the rice mixture into a flat shape and cook for 3-4 minutes per side until crispy.
- 3️⃣ Flip and cook the other side until lightly browned.
- 4️⃣ Remove from heat and let them cool before serving.
Notes
For extra crispiness: Let the rice cakes dry for 10 minutes before baking.
For softer rice cakes: Use more water to make the mixture smoother.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For softer rice cakes: Use more water to make the mixture smoother.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.