Rice Cake Recipe: Simple Crispy Homemade Treats
Crispy homemade rice cakes made with steamed jasmine or white rice and golden-brown pan-frying. A gluten-free, versatile snack with a subtly nutty flavor.
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Servings: 24 servings
Calories: 85kcal
Ingredients
- 2 cups jasmine rice or short-grain white rice
- 3 cups water
- 1 tsp salt (for steaming)
- 2 tbsp vegetable oil (for frying)
Instructions
- Rinse rice thoroughly until water runs clear
- Combine rice, water, and 1 tsp salt in a pot
- Boil rice, then reduce to low heat, simmer uncovered for 10 minutes
- Cool steamed rice completely
- Divide cooled rice into 24 equal portions
- Shape each portion into thin square patties (about 3"x3")
- Heat oil in a non-stick skillet over medium heat
- Cook patties 3-4 at a time for 3-4 minutes per side until golden and crispy
- Cool completely for optimal crunch
Notes
Use rice flour for gluten-free version
Maintain consistent thickness for even cooking
Store in airtight container up to 3 days
Fry in small batches for best results
Adjust oil quantity according to skillet size
Maintain consistent thickness for even cooking
Store in airtight container up to 3 days
Fry in small batches for best results
Adjust oil quantity according to skillet size
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg