Brown rice cakes recipe – These easy to make baked brown rice cakes are delicious, healthy and made in a fun way to get kids to kids to eat them.
Brown Rice Cakes Recipe
These easy to make baked brown rice cakes are delicious, healthy and made in a fun way to get kids to kids to eat them.
I know what you’re thinking: are these donuts, are these bagels? NO! They are homemade brown rice cakes. They taste much better than the cardboard version they sell at the supermarket and make a great snack for kids and adults alike. If you need more snack ideas click HERE.
All you need to make them are simple ingredients you have in your cupboard, a blender, a mold and an oven. The mold can be any shape you’d like: muffin tin, donut tin, loaf, etc.
To be honest, I chose the donut tin because when I opened my baking cabinet it was the one that was on top and I was too lazy to grab another one. That’s when I thought to myself:
That’s when I thought to myself: heck, let’s make them this shape and see how they turn out. Luckily for me, it worked! these brown rice cakes look really cool. See? sometimes my laziness pays off.
Aside from cool looking, these Brown Rice Cakes are sort of a white canvas. They taste just like toasted rice. I wanted to post this basic recipe so you (and I) can build upon them and create more delicious flavors.
Here are some great ideas: add sautéed onions and garlic, throw in cilantro, parsley or thyme, Spinach or kale, cheese (my fave!), spices like turmeric or cumin and even turn it sweet with stevia and cinnamon.
In the next few weeks, I will experiment with some of these and post them so you can see how they taste.
I really love when I can make healthy snacks that my daughters like. But a word of advice: tell them they are rice cakes BEFORE they take a bite out of them.
My oldest thought it was a donut and got a little disappointed when she bit into it. Luckily, she liked it and had another one.
I hope you can make this easy Brown Rice Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1/2 Cup of Brown Rice UNCOOKED
- 3/4 Cups of water
- 1 Egg large
- 1 Tablespoons of All Purpose Flour you may use gluten free flour
- Salt to taste
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Preheat Oven to 350 Degrees Fahrenheit
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Place ALL ingredients in a high-speed blender or food processor
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Blend or process until all the rice is pulverized and mixture resembles a liquid
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Pour the mixture into a greased donut pan, muffin tin or other pan. If using silicone, there's no need to grease the pan
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Bake for 20-30 minutes or until they are crispy
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Enjoy!
This is the basic recipe. The idea is to add your favorite herbs, spices or cheeses!
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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