Breakfast Rice Cakes Recipes

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10-MINUTE RICE CAKES



10-Minute Rice Cakes image

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!

Provided by Lauren

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

  • 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.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

RICE CAKES



Rice Cakes image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories     side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

BREAKFAST RICE CAKES



BREAKFAST RICE CAKES image

Categories     Breakfast     Kid-Friendly     Quick & Easy     High Fiber

Yield 4 cakes

Number Of Ingredients 11

2 cups cooked rice
1 egg
1 tsp. ground cinnamon
Pinch ground nutmeg (freshly ground, if possible)
Pinch salt
1 tsp. pure vanilla extract
1/4 tsp. almond extract (optional)
Oil for pan
Grade B pure maple syrup
Fresh berries
Butter

Steps:

  • Heat skillet over medium low heat. In a medium bowl, stir rice, egg, spices, salt and extracts with a fork until all ingredients are incorporated (do not mash up the rice). Drop the rice into the heated skillet, lightly pressing down to create 3" rounds. Cook until the rice cake holds together well and the bottom is golden brown. Flip with a spatula and cook until golden brown. Serve hot with butter, fresh berries and maple syrup.

BROWN-RICE CAKES WITH TOPPINGS



Brown-Rice Cakes with Toppings image

Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

Brown-rice cakes
Avocado, tamari, and black sesame seeds
Tahini, tomatoes, parsley, and sea salt
Neufchatel, smoked salmon, red onion, and dill
Nut butter, berries, and honey
Ricotta, cucumber, coarse salt, and freshly ground pepper
Peanut butter, hot sauce, and toasted unsweetened coconut flakes
Hummus, thinly sliced sharp cheddar, and sprouts
Plain Greek yogurt, pistachios, and honey
Melted dark chocolate and sea salt

Steps:

  • Layer on desired topping combinations for a quick and easy mini-meal.

RICE CAKE WITH ALMOND BUTTER AND BANANAS



Rice Cake With Almond Butter and Bananas image

A healthy, crunchy vegan breakfast. Also a great snack. I use organic brown rice cakes with lemon. You can use any nut butter, but choose one with no hydrogenated fats.

Provided by Kathy228

Categories     Breakfast

Time 5m

Yield 1 piece, 1 serving(s)

Number Of Ingredients 4

1 brown rice cake
2 tablespoons almond butter (crunchy or creamy)
1/2 banana
cinnamon

Steps:

  • Spread the nut butter on the rice cake.
  • Top with sliced bananas.
  • Sprinkle with cinnamon.

Nutrition Facts : Calories 289.9, Fat 19.4, SaturatedFat 1.9, Sodium 173.9, Carbohydrate 27.6, Fiber 3.1, Sugar 8.9, Protein 6.2

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