10-Minute Rice Cakes Recipe: Quick Meals With 5 Easy Variations

10-Minute Rice Cakes: Quick, Versatile, and Delicious

Rice cakes offer an ideal way to use up leftover cooked rice and transform it into a quick meal, snack, or even a side dish for breakfast or dinner. This simple recipe combines kitchen staples—rice, eggs, milk, and basil—to whip up golden, savory cakes in just 10 minutes. Whether you need a speedy weeknight meal, a satisfying breakfast, or a creative solution for leftovers, these rice cakes fit the bill perfectly. Below you’ll find everything you need to master this versatile dish, plus plenty of tips, variations, and serving ideas.

Ingredients

• 1 cup leftover cooked white rice (jasmine or long grain for best results)
• 1 large egg
• 1 tablespoon milk
• 1/4 teaspoon dried basil (or fresh basil, finely chopped)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (or butter, for frying)
• Optional: grated cheese, chopped green onions, or other herbs

Instructions

1. Prepare the Batter: In a medium bowl, combine the cooked rice, egg, milk, basil, salt, and pepper. Mix thoroughly until the rice is evenly coated and everything is well combined. For extra flavor, add grated cheese or fresh herbs as desired.
2. Heat the Pan: Set a non-stick skillet or frying pan over medium heat. Add the olive oil and swirl to coat the bottom evenly.
3. Form and Fry the Cakes: Scoop about 2 tablespoons of the rice mixture for each cake and drop them into the hot skillet. Flatten each mound gently with a spatula to shape into pancakes about 1/2 to 3/4 inch thick.
4. Cook: Fry the rice cakes for 3–4 minutes per side, or until they are golden brown and cooked through. Add a little more oil between batches if necessary.
5. Drain and Serve: Remove cooked rice cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!

Tips for Perfect Rice Cakes

• Use cold, leftover rice—it binds better and results in crispier cakes than freshly cooked rice.
• Don’t overcrowd the skillet. Cook in batches for evenly browned cakes.
• Feel free to add extras: try diced ham, sautéed mushrooms, chopped spinach, or corn for added texture and flavor.
• Binders matter: If your mixture seems too loose, add a tablespoon of flour or more cheese to help it hold together.
• Vary the herbs: Substitute basil with parsley, dill, cilantro, or chives for a tasty twist.

Serving Suggestions

These rice cakes are wonderfully versatile and can be eaten any time of day. Here are some delicious serving ideas:

• Breakfast: Pair with a fried or poached egg, sliced avocado, or Greek yogurt and salsa.
• Lunch: Serve alongside a green salad, cucumber-tomato salad, or with a dollop of sour cream.
• Dinner: Use as a starchy side dish for grilled chicken, roasted vegetables, or fish.
• Snack: Enjoy on their own with your favorite dipping sauces, such as sriracha mayo or tzatziki.

Variations

• Cheesy Rice Cakes: Stir in 1/4 cup of grated Parmesan, cheddar, or mozzarella cheese before frying for extra richness.
• Vegetable Rice Cakes: Add 1/4 cup of finely chopped vegetables (onions, bell peppers, carrots, or spinach) to the batter for more color and nutrition.
• Spicy Rice Cakes: Mix in a pinch of red pepper flakes, chopped jalapeño, or a splash of hot sauce for heat.
• Asian-Inspired: Replace basil with chopped green onions and add a dash of soy sauce and sesame oil.
• Gluten-Free: The basic recipe is naturally gluten-free when using only rice, egg, and milk, but always check your add-ins.

Nutritional Information

Rice cakes made from this recipe are a light, wholesome option, especially when pan-fried in a small amount of oil. Here’s a general idea of what you can expect per serving (2 cakes):

This can vary depending on your choice of rice, any add-ins, and the amount of oil or cheese used.

Why You’ll Love These Rice Cakes

• Quick and easy: Ready in 10 minutes from ingredients you likely already have.
• Versatile: Great for breakfast, lunch, dinner, or as a snack.
• Minimal waste: Perfect use for leftover rice.
• Budget-friendly: Makes a hearty meal or side with minimal cost.
• Customizable: Adapt to your taste and dietary preferences with endless ingredient options.

Frequently Asked Questions (FAQs)

Q: Can I use brown rice or other grains?

A: Absolutely. Brown rice and other cooked grains (like quinoa or barley) work well. Just make sure the grains are well-cooked and slightly sticky so the cakes hold together.

Q: What can I use instead of basil?

A: Try parsley, chives, cilantro, dill, or oregano. Use whatever fresh or dried herbs you have on hand.

Q: Can I make these in advance?

A: Yes, cooked rice cakes can be stored in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven for best texture.

Q: Are rice cakes freezer-friendly?

A: Yes. Freeze cooled rice cakes individually on a baking sheet, then transfer to a zip-top bag. Reheat from frozen in a skillet or oven until crisp and heated through.

Q: How do I prevent the rice cakes from falling apart?

A: Make sure you use enough egg as a binder. If your mixture feels loose, add a spoonful of flour or more cheese to help bind the cakes together.

Expert Tips for Success

• Handle gently: Don’t flip the cakes too soon. Wait until the bottom is golden and crisp before turning.
• Uniform size: Use an ice cream scoop or measuring cup to portion out the cakes evenly for consistent cooking.
• Drain well: After frying, let the cakes rest on paper towels to remove excess oil.

Storage and Reheating

• Refrigerator: Store cooled rice cakes in an airtight container for up to 3 days.
• Freezer: Place on a tray to freeze individually, then move to a freezer bag. Store for up to 1 month.
• To reheat: Pan-fry, bake at 350°F (175°C) for 10–12 minutes, or toast until heated through and crispy.

Rice Cake Recipe Variations

• Kid-Friendly: Add shredded carrots, peas, or mild cheese—serve with ketchup or ranch.
• Protein Boost: Mix in cooked chicken, canned tuna, or tofu.
• Sweet Version: Omit herbs and add a teaspoon of sugar and a dash of cinnamon. Serve with yogurt and berries.

Make It Your Own

What makes these rice cakes so appealing is their adaptability. Once you master the simple base recipe, you can adjust it to suit your tastes, available ingredients, and the occasion. Don’t hesitate to experiment—a simple handful of leftover vegetables or sprinkle of different herbs can change the flavor profile entirely.

Frequently Asked Questions (FAQs)

Q: Can I use day-old rice?

A: Yes, day-old rice works best because it’s a bit drier and holds together well when forming cakes.

Q: Can I bake instead of fry?

A: Certainly. Place formed cakes on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 15–20 minutes, flipping once halfway through, until crisp and golden.

Q: What sauces go well with rice cakes?

A: Try sriracha mayo, tzatziki, sweet chili sauce, or a tangy yogurt dip. Even plain ketchup works for a kid-friendly option!

Conclusion

With just a handful of everyday ingredients and a few minutes, you can create satisfying rice cakes that are endlessly customizable. Whether you’re looking for a new way to use leftovers, need a quick meal, or want a fun kitchen activity with kids, these 10-minute rice cakes are destined to become a staple in your recipe collection. Try out different herbs, veggies, and cheeses to make a unique version every time—and enjoy the ease, flavor, and satisfaction they bring to your table!

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman