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–+ servings
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!
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Homemade Rice Cakes (Easy Baked, No Special Equipment)

These homemade rice cakes are soft inside with lightly crisp edges, made in the oven without special equipment. Easy to customize sweet or savory.
Course Snack
Prep Time 2 minutes
Cook Time 45 minutes
Soaking Time 2 hours
Total Time 2 hours 47 minutes
Servings 12 rice cakes
Calories 71kcal
Author Tiffany Bendayan

Ingredients

  • 1 cup rice uncooked
  • 1 1/4 cups water
  • 2 eggs
  • 2-3 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°F and grease a muffin tin or donut pan very well (or use silicone molds)
  • Place the uncooked rice in a bowl and cover with water. Soak for 2–3 hours, then drain well. 👉 This step improves texture and prevents gumminess
  • Add the soaked rice, water, eggs, flour, and salt to a high-speed blender
  • Blend until completely smooth, like a thin pancake batter. 👉 If it feels gritty, keep blending.
  • Stir in your desired flavorings (sweet or savory)
  • our the batter into the prepared molds, filling only about 1/3 full.👉 Do not overfill or the centers may turn dense
  • Bake for 40–50 minutes, until:
    Edges are goldentops are lightly crisp
    Centers feel set and not wet
  • Optional: Broil for 1–2 minutes at the end for extra crisp edges.
  • Let cool for 10–15 minutes before removing from the pan.

Notes

Updated in 2026: Based on reader feedback, this recipe now includes soaking, improved ratios, and clearer instructions for better texture and consistent results.
These are NOT puffed rice cakes like store-bought versions.
They are:
  • soft inside
  • lightly crisp on the outside
  • more filling and hearty
For best results:
  • Do not skip soaking
  • Blend until fully smooth
  • Fill molds only 1/3 full
  • Bake until centers are fully set
If your rice cakes are gummy:
  • batter too thick
  • rice not soaked
  • underbaked
If they are too soft:
  • bake longer until fully set
Donut pan version:
Bake for about 20 minutes since they are thinner.

Nutrition

Serving: 1Rice Cake | Calories: 71kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 40IU | Calcium: 9mg | Iron: 0.3mg
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