10-Minute Rice Cakes

10-Minute Rice Cakes Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!


Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 5 mins

    TOTAL : 10 mins

    SERVING : 1

    YIELD : 2 rice cakes

  • Mix rice, egg, basil, milk, salt, and pepper together in a bowl.

  • Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Per Serving: 229 calories; protein 8.6g; carbohydrates 22.7g; fat 11.3g; cholesterol 202.1mg; sodium 269.1mg. Substitute brown rice for the white rice if preferred.