Brown Rice Cakes Recipe
These homemade Brown Rice Cakes are baked until golden and crisp on the edges with a tender center. A wholesome gluten free snack made with simple pantry ingredients and easy to customize sweet or savory.
Servings 6 Donut Shaped Rice Cakes
Calories 46kcal
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
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg
