Brown Rice Cakes Recipe – These baked brown rice cakes are crispy outside, tender inside, naturally gluten-free, and a fun homemade snack for kids and adults.
Brown Rice Cakes Recipe
These homemade Brown Rice Cakes are the healthier, tastier answer to store-bought rice cakes. Instead of dry, bland discs, these baked rice cakes are golden, satisfying, and made with simple pantry ingredients.
If you loved the updated Homemade Rice Cakes version, this is the heartier whole-grain cousin. Using brown rice adds a nuttier flavor, extra fiber, and a slightly chewier bite that makes it feel more filling.
They are perfect for lunchboxes, after-school snacks, meal prep, or topping with avocado, hummus, nut butter, eggs, or cream cheese.
Why You’ll Love This Brown Rice Cakes Recipe
- Made with wholesome brown rice
- Baked, not fried
- Crispy edges and tender center
- Naturally gluten-free
- Kid-friendly and freezer-friendly
- Easy to customize, sweet or savory
What Do They Taste Like?
Think toasted rice meets a soft baked snack cake. They are mild in flavor, which means they work beautifully with toppings or mix-ins.
The brown rice gives them a warm, nutty taste that feels more satisfying than white rice cakes.
Best Pan to Use
I originally baked these in a donut pan, mostly because it was the first pan I grabbed. Lucky accident, because they came out adorable.
You can also use:
- Muffin tin
- Mini muffin pan
- Loaf pan, slice after baking
- Silicone molds
- Donut pan for classic ring shape
2026 Tips for Best Texture
- Soak the uncooked brown rice before blending for a smoother batter
- Blend until mostly smooth with slight texture remaining
- Grease the pan well for easy release
- Bake until golden brown on the edges
- Cool for 5 minutes before removing from the pan
- Toast leftovers for extra crunch
- Flavor Variations
Savory
- Cheddar + garlic powder
- Parmesan + herbs
- Spinach + feta
- Green onion + sesame
Sweet
- Cinnamon + maple
- Vanilla + raisins
- Banana + oats
- Apple pie spice
How to Store
Keep refrigerated for up to 5 days. Reheat in toaster oven, air fryer, or skillet for best texture.
Freeze in layers separated with parchment paper for up to 2 months.
Frequently Asked Questions
Are these like puffed rice cakes?
No. These are baked homemade rice cakes with a softer center and crisp edges.
Can I use white rice instead?
Yes, but brown rice gives more flavor and better nutrition.
Can I make them dairy-free?
Yes, depending on your mix-ins. The base recipe is easy to adapt.
Can kids eat these?
Absolutely. They are great finger food and lunchbox-friendly.
Brown Rice Cakes Recipe
Ingredients
Base Recipe
- 1/2 cup uncooked brown rice
- 1 cup water for soaking/blending
- 1 large egg
- 2 tablespoons all purpose flour or gluten free flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil or melted butter
- Nonstick spray for pan
Optional Savory Add-Ins
- 1/4 cup shredded cheddar or parmesan
- 1 tablespoon chopped chives
- 1/4 teaspoon garlic powder
Optional Sweet Add-Ins
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Rinse the brown rice well and soak in water for at least 4 hours or overnight. Drain.
- Preheat oven to 375°F. Grease a donut pan, muffin tin, or silicone mold.
- Add soaked rice, egg, flour, salt, and olive oil to a blender or food processor.
- Blend until smooth and thick, like pancake batter. Scrape sides as needed.
- Stir in any optional add-ins.
- Divide batter evenly into prepared pan.
- Bake for 22 to 28 minutes, or until golden and set.
- For crispier edges, remove from pan and bake directly on a sheet pan for 5 more minutes.
- Cool slightly and enjoy warm.
Notes
- A donut pan gives the classic ring shape, but muffin tins work great too.
- For extra crunch, toast leftovers in a toaster oven or air fryer.
- Store refrigerated up to 5 days.
- Freeze up to 2 months.
Nutrition
You May Also Like
Roasted Crispy Chickpeas
Homemade Rice Cakes
Homemade Apple Chips
If you’re packing lunchboxes, this one is a keeper. You can also browse more healthy back-to-school snacks here for easy homemade ideas kids will actually eat.
Hi, this message is to the author of this post.
I wanted to ask your permission and see if it was okay to use one of your Brown Rice Cake pictures shown on this site to feature in a High School Group Project.
We are in a Nutritional Science course and are researching Grains and presenting a PowerPoint over this food group.
If you grant us your permission to use one your pictures in our slideshow, we will be sure to reference you as a source and give you credit for the photograph.
Thanks so much! Please email me back a response as soon as you can!
Sincerely,
A High School Senior
Hi Hannah! Of course you can! As long as proper credit is given you may use the photograph.
Good luck with your project!
Great recipe. These turned out great. Thanks for sharing.
Smon
You’re welcome! glad you like it!
Are these supposed to be soft in the middle? They are delicious, but not crispy all the way through. Maybe my oven isn’t hot enough? Thanks!
Hi Joan, they are not. Just pop them back in the oven for a few more minutes to crisp up
Hi there! Just tried making these and when I blended everything (for a good 5 min) I still had the rice separated from the liquid on top- how long do you blend, and is separation normal? Thanks!!
it’s ok Ash!
Hi,.can I use rice flour? Also is there any way to replace the egg?
Hi, yes rice flour will work…I haven’t tried it with an egg replacer, maybe a flax egg?
May I use whole wheat flour with these?
I can’t wait to make them!
Thanks!
Let me know how they come out Susan
Hi, any recommendations for storage/shelf life for these?? Thanks!
3 days in an airtight container
Are those made without sugar? Finally food that can fit my very strict diet. Will try it tomorrow first thing. Thankyou for posting it.
Yes!!
I do not have a standard oven so I’m always trying to make things using a microwave oven or an electric frying pan. Would any of these be okay fro the rice cookies? I’d love to make them if you have any suggestions.
I’ve never tried them using those methods, sorry
is it possible to make these without the egg and flour? the ones I buy outside are only made with rice, water and salt
I think you can but the result will taste like raw rice