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You are here: Home / Recipes / Homemade Rice Cakes Recipe

Homemade Rice Cakes Recipe

November 8, 2016 by Tiffany 116 Comments

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This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you’d like it sweet or savory. Can be Gluten Free! 

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

Homemade Rice Cakes Recipe

Lately, my daughters have been begging me to add some different snacks to their lunch boxes. After wracking my brain and remembering the brown rice cakes I did last year, I decided to recreate them and added a few touches.

I love these Homemade Rice Cakes because they’re low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite part is customizing them the way I like them.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

As you can see, some are brown and some are more yellowish, that’s because I made a cinnamon sweet and a savory one.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any other sweetener).

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

The shape and size can also be customizable. With my brown rice cakes, I made then thinner and in a cute donut shape.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

With these ones, I made them in a muffin tin for a more traditional shape. Next time, I’ll make them in a heart shape mold.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!

All you need is a high-speed blender and a muffin tin, that’s it. Doesn’t get any easier than this!

I hope you can try this delicious Homemade Rice Cakes 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.

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!
Print Recipe
3.66 from 436 votes

Homemade Rice Cakes

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free! 
Prep Time2 minutes mins
Cook Time45 minutes mins
Total Time47 minutes mins
Course: Snack
Servings: 12 rice cakes
Calories: 71kcal
Author: Tiffany Bendayan

Ingredients

  • 1 cup rice uncooked
  • 1 1/2 cups water
  • 2 eggs
  • 2 tablespoons all purpose flour you may use Gluten free flour
  • flavorings of your choice: for savory use 2 teaspoon parmesan cheese, 1 teaspoon salt and pepper. For sweet use 2-3 envelopes of Truvia and 1 teaspoon of cinnamon
US Customary - Metric

Instructions

  • Preheat Oven to 350 Degrees Fahrenheit
  • Place the uncooked rice in the food processor or blender and process until ground
  • Place the rest of ingredients in a high-speed blender or food processor
  • Pour the mixture into a GREASED donut pan, muffin tin or any other shaped pan (if using silicone, there's no need to grease)
  • Bake for 40-50 minutes or until they tops are brown and all sides are completely crispy 

Notes

Update 2/13/18: Based on your comments, I updated the recipe instructions 
Remember that you can add your favorite flavorings. Also, if you decide to shape them in a donut pan, they will be thinner and the cooking time will be approximately 20 minutes. 

Nutrition

Serving: 1Rice Cake | Calories: 71kcal | Carbohydrates: 13g | Protein: 2g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 27mg | Vitamin A: 40IU | Calcium: 9mg | Iron: 0.3mg

 


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Crunchy Baked Sweet Potato Chips

These crunchy Baked Sweet Potato Chips are oven baked to perfection and are great to snack on the go, especially in the lunchbox. It is also an easy recipe.

Roasted Crispy Chickpeas

Roasted Crispy Chickpeas: this healthy snack is crunchy and delicious. You'll think you're eating chips! Tossed in spice for amazing taste and texture. Yum!

 

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Filed Under: Recipes, Snacks Tagged With: crispy snacks, delicious rice cakes, easy rice cakes, healthy snack recipe, homemade rice cakes, rice cakes

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Comments

  1. Supriya Kutty says

    November 16, 2016 at 1:34 am

    This looks so yummy!! Definitely printing this out and adding it to my collection

    Reply
    • Tiffany says

      November 16, 2016 at 8:33 am

      Thank you Supriya!

      Reply
      • Varimna says

        May 28, 2019 at 5:25 am

        Can we use cooked rice for thid

        Reply
        • Tiffany says

          May 28, 2019 at 4:52 pm

          No, Varinma, it wouldn’t work. Sorry

          Reply
          • Hayley says

            February 4, 2021 at 12:18 pm

            Hello, I have been searching for recipes to compare due to the comments on this one. I have only found a couple others and they both have similar ingredients to this one but include cooked rice instead of uncooked. I note you say it wouldn’t work on this comment but has it been tried?

        • Aliece says

          July 7, 2022 at 12:00 pm

          Have you done these starting from a dried chickpea? I am moving to less packing and dried chickpeas is cheaper with less packaging. Any suggestions

          Reply
          • Tiffany says

            July 7, 2022 at 12:03 pm

            I have never tried it but it does sound interesting

    • Tamra says

      February 16, 2023 at 9:34 pm

      These were an utter failure for me!! I followed directions but outsides were crisp centers were way too soft! I’m bummed

      Reply
  2. Jes says

    January 28, 2017 at 10:29 am

    I’m excited to try these. My son LOVES rice cakes but I’d like to add some nutrition to them like spinach or veggies. Would just a regular blender work? I just have a regular blender, not an infusion blender or food processor.

    Reply
    • Tiffany says

      January 28, 2017 at 10:31 am

      Yes! a regular blender will work, just make sure that the rice is really getting grounded. A few big pieces is ok

      Reply
      • Kevin says

        February 8, 2017 at 2:07 pm

        4 stars
        What kind of attachment for the processor did you use? Mine didn’t seem to be able to blend the rice – but I had no problem with the blender

        Reply
        • Tiffany says

          February 8, 2017 at 2:17 pm

          Hi Kevin, I used my blentec blender and it did a great job.

          Reply
  3. Suzanne says

    May 14, 2017 at 10:03 am

    Wondering if these can be made successfully vegan with flax eggs.

    Reply
    • Tiffany says

      May 14, 2017 at 10:05 am

      I’ve never tried then vegan Suzanne. But you certainly try! Let me know how they come out.

      Reply
    • Rebecca rick says

      October 2, 2018 at 9:37 pm

      Thanks for asking the vegab question qith flax egg i was windering the same thing with chia seeds

      Reply
      • Tiffany says

        October 3, 2018 at 9:27 am

        I have yet to try it with chia Rebecca, if you do, please let me know how it comes out

        Reply
  4. James Siden says

    May 18, 2017 at 11:59 am

    1 star
    Have tried this recipe 3 times now. Followed to the letter once and then making adjustments to fix the issue that arise. The simple fact is that this recipe is crap. It doesn’t work, there is no way it could ever work. Sorry, but that’s just the truth

    Reply
    • Tiffany says

      May 18, 2017 at 1:10 pm

      Hi James, I am so sorry it didn’t work out for you. What seems to be the problem when you bake then? Lack of crunchiness?

      Reply
      • sasdf sdafdsa says

        September 7, 2021 at 8:25 am

        1 star
        Horrific, to put it mildly. After grinding the rice to a POWDER and mixing the other ingredients I got a WATERY slop that would not mix properly or consistently, everything sank to the bottom. After baking, some of the cakes were obviously ninety per cent EGG and ninety percent UNcooked. The rest were like biting into a cake made of SAWDUST, with the flavor of WET CARDBOARD. This recipe is GARBAGE Rice cakes you buy in the store are flavorless but at least they have SOME texture to them, rigid and cruncy, not MEALY like a mouthful of SAWDUST. I hope Tiffany burns in hell for eternity.

        Reply
        • Wyatt says

          March 17, 2022 at 9:09 pm

          5 stars
          Okay, you can keep your opinions to yourself if you’re going to spew nonsense and be so disrespectful and cruel. Sure, you didn’t like the recipe, but don’t get personal. Inflict your bad attitude on yourself and the people unfortunate enough to be around you.

          Reply
        • Comet on the way says

          December 14, 2022 at 5:47 pm

          Get a life karen sasdf. There is no need to so be childish and rude. Theyre rice cakes. Move on for fucks sake.

          Reply
        • Paula Noble says

          June 3, 2023 at 6:47 pm

          Sasdf Do you hear yourself? It’s a recipe. Telling someone to burn in hell for eternity over a recipe is over the top.

          Reply
    • Cws says

      September 20, 2017 at 11:06 am

      After reading the recipe I decided not to make it because Rice cake is our culture food and I’ve been making them forever. one problem immediately surfaced after I read the recipe was the rice mixture will sink to the bottom while baking and makes the bottom of the cake denser than the top after baked . Or maybe I’m processing the recipe wrong but either way thank you for sharing .

      Reply
      • Tiffany says

        September 20, 2017 at 4:58 pm

        You’re welcome CWS, thank you for your feedback. Have a great day.

        Reply
    • Curt says

      April 16, 2020 at 7:50 pm

      It’s garbage, is this woman trying to sell blend tech blenders? It’s effing garbage.

      Reply
      • Tiffany says

        April 17, 2020 at 11:32 am

        Sorry, the recipe did not work out for you Curt. I will try to make a video this weekend to show the process

        Reply
  5. Ramez says

    September 5, 2017 at 10:31 am

    5 stars
    Can I grind the rice into flour first before blending? .. My blender is too weak to handle full rice grains

    Reply
    • Tiffany says

      September 5, 2017 at 10:35 am

      of course Ramez. As long as the rice is ground.

      Reply
      • Kasey says

        September 2, 2019 at 4:55 pm

        Can I use rice flour instead?

        Reply
        • Tiffany says

          September 3, 2019 at 9:33 am

          yes!!

          Reply
  6. Isabelle says

    November 10, 2017 at 3:46 pm

    1 star
    I tried to recipe and to my disappointment it really didn’t come out well.The cakes were hard, didn’t have a nice texture and didn’t taste all that good either (even when covering them in my favourite nut butters. I’ll have to keep looking for a recipe or give up homemade rice cakes entirely.

    Reply
    • Tiffany says

      November 10, 2017 at 7:34 pm

      Hi Isabelle, I’m sorry you were disappointed with the recipe and thank you for your feedback.

      Reply
  7. Leslie says

    January 2, 2018 at 4:18 pm

    5 stars
    Colorado’s Energy Economy
    Colorado’s energy industry supports high-paying jobs and delivers savings to consumers.

    Your recipes look great – definitely want to give them a try – but I WAS TOTALLY DISTURBED BY ONE OF THE ADS ON YOUR PAGE – I DON’T MIND ADS AT ALL, BUT THIS IS A TOTAL LIE – this is just a promotion for fracking – when we are trying to get away from the use of fossil fuels – USING FOSSIL FUELS IN COLORADO IS HIGHLY ENCOURAGED, many people complain of high energy costs, there are not a lot of high paying jobs here, and those who want to use RENEWABLE ENERGY LIKE SOLAR POWER ARE HIGHLY DISCOURAGED – I’m new to Colorado and working on leaving the state because I am so disappointed by the lack of environmental responsibility here
    now – back to your recipes!

    Reply
    • Tiffany says

      January 2, 2018 at 5:37 pm

      Oh my goodness! Thanks for telling me that Leslie. I will contact my ad company right away. That is unacceptable.

      Reply
  8. Joe Harris says

    January 9, 2018 at 8:33 am

    Just to end an argument between friends is it 1 & a half cups of water or just half a cup of water,thanks.

    Reply
    • Tiffany says

      January 9, 2018 at 9:12 am

      One and a half cups of water Joe

      Reply
  9. Mihail Makariev says

    January 15, 2018 at 10:42 am

    Hello Tiffany! Very attractive recipe! But it’s difficult for me to blend the rice with the blender. Can I soak it in water to soften before the blending of the rice?
    I think my blender is a good 600W. Three knives. But when blending the rice is broken but not milled…

    Reply
    • Tiffany says

      January 15, 2018 at 1:33 pm

      Hi Mihail, I’m afraid that soaking will prevent the rice cakes from becoming crispy. Maybe try blending them in the blender without the water. At the end not all pieces will be pulverized and that’s ok

      Reply
  10. Ashley says

    January 16, 2018 at 2:04 pm

    How do you store these after baking.?

    Reply
    • Tiffany says

      January 16, 2018 at 2:40 pm

      Room temperature in a zip top bag or tupperware

      Reply
  11. Mary Ellen Gaucin says

    January 23, 2018 at 4:01 pm

    5 stars
    I made these. Pretty good. Used a ninja blender first to grind rice like flour or maybe like cornmeal. Then i added other ingredients. I slightly sprayed muffin pan. And only put about a tablespoon in bottom of pan. Cooked maybe 35 minutes until brown. Cooled. Mine were more cracker or chips like. But really good

    Reply
    • Tiffany says

      January 25, 2018 at 8:19 am

      Hi Mary Ellen! Good idea on grinding the rice first. Thanks for your feedback!

      Reply
  12. Alison says

    February 6, 2018 at 10:53 pm

    Would it work if I just used rice flour instead of grinding the rice?

    Reply
    • Tiffany says

      February 7, 2018 at 8:23 am

      I haven’t tried it with flour. If you do, let me know how it come sout

      Reply
      • Mimine says

        April 19, 2018 at 9:49 am

        5 stars
        Thank you so much for this recipe. It was a hit with friends and family.
        I followed your advice about adding my own touches: 1 teaspoon Trader Joe 21 Seasoning Salute and 1/8 teasooon flaked red pepper. Everything else was the same for the savory ones.

        Reply
        • Tiffany says

          April 19, 2018 at 10:02 am

          Thanks for your feedback Mimine! Glad you liked them. The 21 seasoning sounds like an amazing idea! I wonder if the everything bagel seasoning would work as well>?

          Reply
  13. Brandi Northrup says

    February 12, 2018 at 11:01 am

    Can you make these without any type of flour?

    Reply
    • Tiffany says

      February 13, 2018 at 8:15 am

      If you use whole wheat you need to add a bit more liquid

      Reply
  14. Jacqui says

    March 22, 2018 at 10:46 am

    3 stars
    Since the water and rice mixture does not blend together well (rice sinks) I am not quite sure how much water or how much rice to put in.

    Reply
    • Tiffany says

      March 22, 2018 at 2:08 pm

      Jacqui, can you try processing the rice first and then adding the water?

      Reply
  15. Ruth says

    June 21, 2018 at 8:08 pm

    3 stars
    Ok so I just made these, and they did not turn out like yours. I used wholr wheat flour and added just a little bit more liquid like you suggested. When i poured the mixture into the muffin pan I noticed a lot of the rice mixture was in the bottom. I baked them for 50 minutes. They were very wet on the inside. The taste was ok, bit definately not like they were supposed to turn out

    Reply
    • Tiffany says

      June 22, 2018 at 5:10 pm

      Oh no Ruth! So sorry they didn’t work out, my guess is that the rice was not completely ground when you blended the rest of the ingredients

      Reply
  16. Carson says

    December 11, 2018 at 8:18 pm

    1 star
    The batter separated with the ground rice sinking to the bottom. When baked, this left a gooey top layer that did not cook, despite leaving them in the oven for an additional 20 minutes.

    The part underneath was very dense, not inedible, but not the light, crispy, fluffy cracker like cake that I was expecting.

    Not sure what the deal was.

    Reply
    • Tiffany says

      December 13, 2018 at 4:40 pm

      I am so sorry that happened Carson! I am guessing the batter wasn’t properly mixed and/or rice wasn’t fine enough

      Reply
      • Curt says

        April 16, 2020 at 7:53 pm

        I followed the recipe to the t. and same thing it immediately separates. I think 1.5 cups of water is too much. And did you make this? because there is no way this is how they are made.

        Reply
  17. Kate says

    January 15, 2019 at 10:48 am

    Hi! Does the rice need to be almost a flour consistency? My cakes came out very heavy and dense at the bottom. Should the mixture be very wet? I’m not sure where I’ve gone wrong. Thanks for the recipe.

    Reply
    • Tiffany says

      January 15, 2019 at 12:49 pm

      Hi Kate! They should be as ground as possible and yes the batter is liquid

      Reply
  18. Paul Parker says

    January 20, 2019 at 12:29 pm

    Can these be made with puffed rice?

    Reply
    • Tiffany says

      January 21, 2019 at 3:04 pm

      yes!

      Reply
  19. Paul Parker says

    May 5, 2019 at 10:41 am

    Do you have a recipe that would use puffed rice (cereal) for the rice cakes?
    Thanks

    Reply
    • Tiffany says

      May 5, 2019 at 3:49 pm

      Hi Paul, I do not.. All the trials I’ve done with puffed rice have been unsuccessful 🙁

      Reply
  20. Mayde says

    May 19, 2019 at 2:51 pm

    Do you think they would come out ok using wild rice & do you think it would still come out ok if you omit the flour? Cheers!

    Reply
    • Tiffany says

      May 19, 2019 at 3:37 pm

      Hi Mayde, I don’t think it will work. Sorry.

      Reply
  21. Nenny says

    May 26, 2019 at 11:10 am

    5 stars
    I have made this twice now as a healthy snack for my 16 month old. I blend the rice completely in my nutribullet before I add the eggs, flour and a pinch of cinnamon. I also add in a handful of strawberries and blueberries (while keeping all the liquid to a cup and half as the recipe directed) then a tablespoon of milled organic flaxseed. I add 2 tablespoons to the bottom of a slightly sprayed muffin pan. It’s ready in about 25 minutes and my little one loves it. So do I if I am honest. Thanks for the recipe.

    Reply
    • Tiffany says

      May 27, 2019 at 5:18 pm

      You’re very welcome Nenmy! The addition of berries and flaxseed sound like a great idea.

      Reply
  22. Hilary says

    July 1, 2019 at 1:17 am

    1 star
    These never set up. I even turned my oven up to 400 degrees finally because they were just a watery mess. I’m a very experienced baker and cook and generally can execute a recipe without issues but I’m just going to have to throw these away.

    Reply
  23. Fr Andrew says

    September 2, 2019 at 3:51 pm

    5 stars
    Loved making these and going ,to do them often. Recipe works so well thanks

    Reply
    • Tiffany says

      September 2, 2019 at 4:00 pm

      Thanks for your feedback Andrew. Glad you liked the recipe

      Reply
  24. Cindy Hower says

    September 8, 2019 at 4:18 pm

    After reading lots of comments about how these cooked. I made sure I ground the rice fine in my high speed ninja, added only 1 cup of water in lieu of 1 1/2cup. Used 2T coconut flour and 2 eggs. Blended in Ninja then cooked in my old fashioned waffle iron. Turned out great. They are probably a little more dense with less water but cooked up nicely.

    Reply
    • Tiffany says

      September 9, 2019 at 10:43 am

      Thanks for your feedback Cindy! glad they worked out for you

      Reply
  25. Samantha Odle says

    December 12, 2019 at 2:59 pm

    Is the batter supposed to be super watery? Mine isn’t like a batter, it’s like a soup.

    Reply
    • Tiffany says

      December 16, 2019 at 12:44 pm

      Yes!

      Reply
  26. Chris says

    January 20, 2020 at 7:50 pm

    1 star
    Wish I had read the comments before trying… same results as many. Used my blendtec to make the rice nice and fine, blended rest of ingredients, went to pour in a muffin tin and all that came out was water leaving a fine rice mud in the bottom.

    Reply
    • Tiffany says

      January 21, 2020 at 8:04 am

      thanks for the feedback Chris. Sorry it didn’t work for you

      Reply
  27. Rhonda says

    April 11, 2020 at 11:20 am

    Can you use Minute Rice?

    Reply
    • Tiffany says

      April 12, 2020 at 10:42 am

      Yikes! never tried it with minute rice. If you do, let me know how they come out

      Reply
  28. Chris says

    April 18, 2020 at 2:14 am

    5 stars
    Wow yum I used gluten free flour and egg replacers they came out great I’m very happy with them.. thank you so much for taking the time to share this amazing recipe.. very much appreciated..

    Reply
    • Tiffany says

      April 18, 2020 at 9:29 am

      You’re welcome Chris! thanks for your feedback!

      Reply
  29. Larissa says

    April 18, 2020 at 5:55 pm

    1 star
    Cute pics, but these are so strange. They taste like raw rice and the texture is so bizarre. It’s definitely nothing like a rice cake! It’s like an egg muffin with rice in it.

    Reply
  30. Curt says

    April 19, 2020 at 6:35 am

    1 star
    I don’t understand how people say this was good. Mine separates out. I’ve blended. I’ve healed the rice. It’s too liquid. It separates immediately.

    Can you send a video?

    Reply
  31. Kat says

    May 13, 2020 at 4:40 pm

    2 stars
    This recipe did not turn out well at all. My food processor wasn’t able to grind down the rice fine enough. If we basically want it as fine as rice flour, would it not make more sense to just call for rice flour in the recipe instead of asking to grind our own?

    Reply
    • Tiffany says

      May 13, 2020 at 5:03 pm

      Hi Kat! sorry about that. A lot of people don’t have rice flour at home. I left some chunks in my rice cakes as well and they turned out fine.

      Reply
  32. Ray says

    May 21, 2020 at 6:03 am

    Where is the video? Anxious to try….
    Ray

    Reply
    • Tiffany says

      May 21, 2020 at 10:38 am

      it’s coming! too many people quarantined in my house right now making noise 🙂

      Reply
      • Tara says

        June 15, 2023 at 11:21 pm

        Hello. Has a video been made yet?

        Reply
  33. Michael says

    July 10, 2020 at 7:33 pm

    5 stars
    I cooked these on my Traeger pellet smoker at 350 for 45 minutes as directed-delicious! The only tip that I would add is to keep stirring as you fill-I used muffin pan sprayed with Vegetable oil . Tastes so much better than commercial rice cakes-also I’m on sodium restriction so I didn’t add salt and it’s difficult to find salt free rice cakes in stores. Thanks so much-this is a winner and easy too!

    Reply
    • Tiffany says

      July 11, 2020 at 9:44 am

      Thanks for your feedback Michael! Love the idea of cooking them using a smoker

      Reply
  34. Sarah says

    July 22, 2020 at 1:22 pm

    1 star
    Sad and angry. Thanks a lot. Next time I’ll just throw my eggs and rice straight into the trash to save time. I really wanted this to work so I could say hey guys take it easy you’re being awfully harsh, but now I know why! I tried adjusting temp, time, even tried flipping them halfway thru! What a waste! I think you are aware this recipe doesn’t work considering the comments and also the fact that there are no similar recipes to be found. I will be sure to avoid your recipes in the future. Just so you know, you are the first bad review I have ever posted. Ever! So the fact that I’m doing this says a lot.

    Reply
    • Tiffany says

      July 22, 2020 at 3:03 pm

      Hi Sarah. I am sorry you’re sad and angry. I know how frustrating is when a recipe does not work out.
      Yes, these rice cakes have been controversial. I’ve made it plenty of times and while some people have had success with it, a lot of people haven’t. I still haven’t figured out is it because of the equipment or simply the answer is to substitute regular rice for rice flour, which I suspect would yield a different result.
      Thanks so much for your comment and feedback.

      Reply
      • shahin says

        June 21, 2021 at 3:00 pm

        I made this tonight. But I think the amount of water is too much.

        Reply
  35. Richard says

    September 10, 2020 at 1:42 pm

    2 stars
    My Wolfgang Puck food processor also did nothing to the rice so I ground the rice in a coffee grinder. I stirred the mixture constantly while putting it in muffin tins and they did turn out consistent throughout, but the consistency of the finished product was like corn bread. I even had to bake them for 1 hour and 10 minutes and I’ve checked my oven temperature and it is accurate.
    I thought that 2 teaspoons of cheese wasn’t quite enough so I put 1 tablespoon of Parmesan and 1 tablespoon of cheddar and they were extremely bland with little cheese flavor.

    Reply
  36. Anton says

    September 30, 2020 at 5:12 pm

    4 stars
    It’s a nice recipe but it’s not crunchy mine came out almost like a scone but looks like it does on your photos

    Reply
  37. laura says

    January 1, 2021 at 7:36 am

    Annoyingly I also had the same issue where both of my blenders could not blend the rice down!

    Reply
  38. Savannah says

    May 7, 2021 at 7:56 pm

    should i fill the muffin tin 3/4 or 1/2 full?

    Reply
    • Tiffany says

      May 10, 2021 at 8:42 am

      1/2 is fine

      Reply
  39. Andrew says

    May 9, 2021 at 4:07 pm

    1 star
    Should have listened to the 1 star reviews. Mine did back but the rice didnt mix and it was grinded to a powdered. I haven’t tried them yet but I bet its going in the trash.

    Reply
    • Andrew Young says

      November 14, 2021 at 8:52 pm

      2 stars
      I gave this another try but used rice flour instead and used 1 cup of water cause 1 & 1/2 cup seem too much. It only seem to rise around the edges and not much all around itself. Added everything bagel seasoning. Not great but okay.

      Reply
      • Tiffany says

        November 15, 2021 at 10:53 am

        thanks for your comment

        Reply
  40. Izzy Childress says

    June 16, 2021 at 7:07 am

    Wtf is up with this comment section?? I’ve never seen so many toxic people in one place. Tiffany, you’re doing great. Thank you for sharing and please disregard the unwarranted hostility. Clearly they’ve got some seriously unresolved personal issues.

    Reply
    • Tiffany says

      June 16, 2021 at 10:05 am

      Thank you for your kindness Izzy. Have a great day!

      Reply
  41. Natasha says

    July 25, 2021 at 2:01 am

    Can we make with rice flour

    Reply
    • Tiffany says

      August 2, 2021 at 8:54 am

      yes!

      Reply
  42. Tick Taylor says

    September 5, 2021 at 4:19 pm

    I think a very big problem with your recipe is peoples expectations. I think those that are unhappy were expecting a recipe for puffed rice cakes like Quaker type. Yours is very good but if they think more – English muffins gone rice they might be less disappointed. It’s a great way to cut down on wheat products.

    Reply
    • Aspen says

      January 7, 2022 at 4:00 am

      Hey i made your recipe and i think its going well but what is the consistency supposed to be in the middle after fully cooked? Ive had mine baking for even longer than 50 minutes and the insides are a weird white goopy batter

      Reply
      • Tiffany says

        January 10, 2022 at 10:09 am

        leave it longer until crunchy

        Reply
  43. Hossein says

    September 16, 2021 at 6:04 pm

    Hi you said that 1 rice cake have 71 kcal. But what about the gram?

    Reply
    • Tiffany says

      September 17, 2021 at 1:48 pm

      same, 71 grams

      Reply
  44. Andrew Young says

    November 14, 2021 at 8:53 pm

    2 stars
    I gave this another try but used rice flour instead and used 1 cup of water cause 1 & 1/2 cup seem too much. It only seem to rise around the edges and not much all around itself. Added everything bagel seasoning. Not great but okay.

    Reply
  45. Jelly says

    January 13, 2022 at 8:54 am

    when baked as is [1/2 full in a muffin cup: we didn’t care for the dense gumminess or thickness]…but we realized when baked in a flat cookie sheet it was thin and cripsy & great for sheet pan toad in a hole…we just poured the batter into a 11 x 17 cookie sheet and sprinkled cooked ground sausage over the top…baked til done and it was great…thought we’d have to give up on a family favourite when trying to avoid gluten but this makes a great substitution…didn’t know what the consistency of the ground rice was supposed to be like ie: granular or flour so we just measured the weight of 1 cup of rice and used an equal amount of rice flour instead…

    Reply
  46. Francisco says

    February 15, 2022 at 3:49 pm

    5 stars
    These are great. I followed everything and they came out just fine. Kids loved them.

    Reply
  47. Rupa says

    March 12, 2022 at 3:40 pm

    5 stars
    Hi

    How long would they last after baking in airtight container.
    Which size muffin tray did use mini or Normal.

    Reply
    • Tiffany says

      March 14, 2022 at 10:12 am

      I used normal size. They would like 4-5 days in a tight container

      Reply
  48. Tara says

    January 26, 2023 at 9:29 am

    2 stars
    Same issues as the majority of people have commented on. Even with a fine rice flour type of blend I don’t think this recipe would work well.

    However, if any of you are reading this comment after the recipe failing miserably wondering what you did wrong, don’t throw away those rock/egg muffins yet! I ripped apart a couple at a time and re-food processed them with about a tbsp of water and 2 tbsp of flour. It will form a dough-like material that can then be baked on a greased cookie sheet for about 20-30 minutes on 375°F to make a mini pizza crust or crackers (depending on the thickness you roll it out to.)

    Figured I’d share my solution to the food waste with everyone!

    Reply
  49. Kate says

    May 25, 2024 at 6:05 pm

    These didn’t turn out quite the way I was expecting, but no matter: They’re tasty! My son said they’re “the best thing that’s happened all day.” When the rice sank to the bottom of the food processor bowl, I abandoned plans to use muffin tins and instead poured the batter into a 9 x 13 pan; I baked for about 40 minutes, until the custard was set. I’ll be making these again. Thank you, Tiffany! (And I second the comments about ignoring the haters. I’m so glad you shared this recipe and am happy I found it.)

    Reply
    • Tiffany says

      June 10, 2024 at 12:22 pm

      You’re welcome Kate! glad you and your son enjoyed them 🙂

      Reply
  50. Ellse says

    March 31, 2025 at 7:17 pm

    100% trash

    Reply
3.66 from 436 votes (406 ratings without comment)

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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