10+ Rice Cake Recipes for Easy and Delicious Meals

Rice cakes are a simple, tasty food you can enjoy in so many ways. They’re made from rice and come in all sorts of styles—from soft and chewy to super crispy.

You can whip up rice cakes at home with just a few basic ingredients. It’s easy to tweak them for your own taste, too.

Looking for a quick snack or a meal? Rice cakes have your back.

Top them with sweet or savory flavors, cook them however you want, and even use up leftover cooked rice if you’re feeling thrifty.

Ingredients

• Cooked rice
• Eggs
• Milk
• Butter (optional)
• Toppings of your choice (fruit, yogurt, avocado, etc.)

Cooking Instructions

1. Mix cooked rice with egg and milk to make a batter.
2. Heat a non-stick skillet over medium heat.
3. Spoon the batter into the skillet to form small patties.
4. Cook each side for about 3-4 minutes until golden brown.
5. Add your favorite toppings and dig in.

1) Blueberry Honey Topped Rice Cake

Making a tasty snack doesn’t have to be complicated. Grab a lightly salted rice cake for your base and slather on some creamy ricotta cheese.

Toss on a handful of fresh blueberries for a juicy pop. Drizzle honey on top to bring it all together.

This snack comes together in minutes and works for breakfast or a quick treat. It’s light, refreshing, and honestly, just hits the spot.

Ingredients

• 1 Quaker® lightly salted rice cake
• 2 tablespoons ricotta cheese
• 1/4 cup fresh blueberries
• 1/2 tablespoon honey

Cooking Instructions

1. Put the rice cake on a plate.
2. Spread 2 tablespoons of ricotta over it.
3. Add 1/4 cup blueberries on top.
4. Drizzle with 1/2 tablespoon honey.
5. Eat right away.

You can get more info about this recipe here.

2) PB & J Banana Topped Rice Cake

This is a quick, healthy snack you can throw together in no time. Spread peanut butter on one half of your rice cake, and raspberry jam on the other.

Layer banana slices on top for some natural sweetness. The combo of protein, fiber, and flavor is pretty hard to beat.

Have it for breakfast, lunch, or just whenever you want a light treat. It’s simple, satisfying, and honestly—who doesn’t love PB&J with a twist?

Ingredients

• 1 rice cake
• 2 tablespoons peanut butter
• 2 tablespoons raspberry jam
• 1 small banana, sliced

Cooking Instructions

1. Spread peanut butter on half the rice cake.
2. Spread jam on the other half.
3. Top with banana slices.
4. Eat right away.

Try swapping in different nut butters or jams if you’re feeling adventurous.

Find more ideas at PB & J Banana Topped Rice Cake.

3) Raspberry Lemon Yogurt Rice Cake

This Raspberry Lemon Yogurt Rice Cake is a fresh, light snack you can pull together fast. Creamy yogurt pairs nicely with juicy raspberries and a little lemon zest.

You don’t need a ton of ingredients, which is always a win. Use plain or flavored Greek yogurt—whatever you’ve got.

Lemon zest gives it a bright, zippy flavor that really pops. The rice cake brings the crunch without piling on calories.

Ingredients

• 1 lightly salted Quaker® rice cake
• 1/4 cup Greek yogurt (vanilla or honey flavor is great)
• 1/4 cup fresh raspberries
• Lemon zest (about 1/4 of a lemon)

Cooking Instructions

1. Spread Greek yogurt over the rice cake.
2. Add raspberries on top.
3. Sprinkle with lemon zest.
4. Eat right away.

You can get the full recipe here.

4) Salsa Avocado Topped Rice Cake

Here’s a snack that’s quick and doesn’t skimp on flavor. Start with a crunchy rice cake, then layer on sliced avocado for creaminess.

Spoon your favorite salsa over the top. Go mild or hot—your call.

You only need a few ingredients, so it’s ready in no time. It works for breakfast, lunch, or a mid-afternoon bite.

Ingredients

• 1 Quaker® Rice Cake (White Cheddar or plain)
• 1/3 avocado, sliced
• 2 tablespoons salsa

Cooking Instructions

1. Put the rice cake on a plate.
2. Layer avocado slices evenly.
3. Top with salsa.
4. Eat right away.

If you want more ideas, check out the recipe at Quaker Oats Salsa Avocado Topped Rice Cake.

5) 10-Minute Rice Cakes with Basil and Egg

You can make a simple rice cake in just 10 minutes. Mix cooked white rice with an egg to hold it together.

Fresh basil adds a nice touch, but you can skip it if you don’t have any. Season with salt and pepper.

Fry the cakes in a pan with butter or oil until both sides are golden. It’s a fast, healthy snack or side.

Add a splash of milk for a smoother mix. This is a great way to use up leftover rice and give it new life.

Ingredients:

• ½ cup cooked white rice
• 1 egg
• 1 tablespoon chopped fresh basil (optional)
• 1 teaspoon milk
• Salt and ground black pepper
• Butter or oil for cooking

Cooking Instructions:

1. Mix rice, egg, basil, milk, salt, and pepper in a bowl.
2. Heat butter or oil in a skillet over medium (about 350°F / 175°C).
3. Scoop the mixture into the skillet and press into small cakes.
4. Cook 3-4 minutes per side until golden.
5. Serve warm.

Get more details at 10-Minute Rice Cakes Recipe – Allrecipes.

6) Griddled Sushi Rice Cakes with Furikake

Shape sticky sushi rice into small patties for this one. When you griddle them, the outside gets crispy while the inside stays soft.

Furikake—Japanese seasoning—brings a salty, umami kick. If you want, add a splash of soy sauce.

Cook the patties on medium heat until both sides are golden. These work as a snack or on the side with your meal.

Ingredients

• 2 cups cooked sushi rice
• 1 tbsp furikake
• 1 tsp soy sauce (optional)
• 1 tbsp vegetable oil

Cooking Instructions

1. Mix sushi rice with furikake and soy sauce.
2. Shape into 4 patties.
3. Heat oil in a pan over medium (350°F / 175°C).
4. Fry each side for 4-5 minutes until crispy.
5. Serve warm.

For more, check The Kitchn.

7) Korean Garaetteok Rice Cakes for Tteokbokki

Garaetteok is a long, cylinder-shaped Korean rice cake that’s essential for tteokbokki.

Make it at home and you’ll get fresh, chewy rice cakes. Use short-grain rice flour, salt, and hot water to make the dough.

Once mixed, roll it into a thick log. Cut into bite-sized pieces for cooking.

These rice cakes soak up sauces really well, so they’re perfect for spicy or savory dishes.

Ingredients

• 2 cups short-grain rice flour
• ½ teaspoon salt
• ¾ cup boiling water
• Cooking oil (to coat)

Cooking Instructions

1. Mix rice flour and salt in a bowl.
2. Slowly add boiling water, stirring as you go, to form a dough.
3. Knead until smooth.
4. Roll into a thick cylinder (about 1 inch wide).
5. Cut into 1-inch pieces.
6. Lightly coat with oil to prevent sticking.
7. Use in your favorite tteokbokki recipe.

More on making garaetteok here.

8) Non-Spicy Boiled Frozen Rice Cakes

If you want rice cakes without heat, just boil frozen ones. Bring about 1 1/2 cups of water to a boil.

Add the frozen rice cakes and cook for 3 minutes or until they soften up. Eat them plain or drizzle with honey or Korean sweet syrup for a gentle sweetness.

You can also stir-fry the boiled rice cakes with veggies and a splash of soy sauce for a light meal. It’s simple, but it works.

Ingredients

• 1 1/2 cups water
• 1 cup frozen rice cakes
• Honey or Korean sweet syrup (optional)
• Vegetables (optional)
• Soy sauce (optional)

Cooking Instructions

1. Boil 1 1/2 cups water in a pot.
2. Add frozen rice cakes.
3. Cook about 3 minutes, until soft.
4. Drain.
5. Optional: Top with honey or syrup, or stir-fry with veggies and soy sauce.

9) Rice Cake Soup with Pepper and Fish Sauce

Start by boiling your broth until the meat gets nice and tender. Toss in the sliced rice cakes once the broth’s hot.

Season the soup with ground black pepper and a splash of fish sauce. Those two really wake up the flavor and make the soup feel extra cozy.

Let the rice cakes simmer for about 4 or 5 minutes. They’ll soften up and soak in all that good flavor.

Serve the soup while it’s hot. There’s nothing like a warm, light bowl when you need a little comfort.

Ingredients

• Sliced rice cakes
• Beef or other meat
• Ground black pepper
• Fish sauce
• Water or broth
• Salt

Cooking Instructions

1. Boil broth with meat until tender.
2. Drain rice cakes and add to broth.
3. Season with black pepper and fish sauce.
4. Simmer for 4-5 minutes until rice cakes are soft.
5. Serve hot.

For more details, check Korean Rice Cake Soup (Tteokguk).

10) Smashed Cannellini Bean and Tomato Sauce Rice Cake

Here’s a quick one: top a rice cake with smashed cannellini beans and tomato sauce. The beans bring creaminess and a bit of protein, while the tomato sauce adds a nice, tangy kick.

If you want to jazz it up, try adding roasted cherry tomatoes or a sprinkle of chopped rosemary. It’s light but still manages to fill you up—great for a snack or when you’re not super hungry.

Sometimes, I like to throw on some toasted pepitas for crunch. You get a healthy bite with a fun mix of textures.

Ingredients

• 1 rice cake
• 2 tablespoons smashed cannellini beans
• 1 tablespoon tomato sauce
• Roasted cherry tomatoes (optional)
• Chopped rosemary or rosemary flowers (optional)
• Toasted pepitas (optional)

Cooking Instructions

1. Smash the cannellini beans in a bowl. Aim for a creamy texture, but don’t stress if it’s a bit chunky.

2. Spread the beans over the rice cake. Try to get an even layer, but it doesn’t have to be perfect.

3. Spoon some tomato sauce right on top of the beans.

4. If you want, toss on some roasted cherry tomatoes. Sprinkle rosemary and pepitas for a little extra flavor and crunch.

5. Serve it up right away. Enjoy!

Find more details about this recipe here.