Rice Cakes (Frittelle di riso)

by Sarah TheHealthyHomeEconomist Gluten Free, RecipesComments: 30

We very much enjoy pancakes or waffles on the weekend in our home.  Sometimes, though, it is really nice to break routine and mix things up a bit and try a new variation just for the fun of it!

This recipe for Frittelle di riso, or rice cakes, is a great alternative to pancakes and waffles particularly if you have some leftover rice in the refrigerator from dinner the night before.

It is also the healthy alternative to store bought rice cakes, which are almost universally considered a health food but like most health fads, nothing could be further from the truth.

Commercial rice cakes are extruded in the same manner as boxed breakfast cereal.  The process of extruding a grain in a factory is so violent and high in temperature and pressure that the fragile proteins in the grains are completely denatured and rendered toxic and allergenic from the ordeal.

Ironically, the higher the protein source that is extruded, the more toxic the result, so whole grain brown rice cakes would fall into that category.

So ditch the bags of processed rice cakes from the store and make your own healthy version!

Viva Frittelle di riso!

Rice Cakes (Frittelle di riso)

Makes about 9-12 hockey puck sized rice cakes


1 cup uncooked white or brown basmati rice (or 3 cups of cooked leftover rice)

1/2 cup sprouted flour of choice (where to source)

6 eggs, separated

1 1/2 cup lightly clabbered raw milk or water plus 1 Tbl lemon juice

1 Tbl grassfed butter (where to source)

1 Tbl honey, date sugar or coconut sugar (where to source)

1/4 tsp sea salt (where to source)

1 tsp vanilla extract (where to source)


1) Soak white or brown basmati rice in lightly clabbered raw milk or water plus lemon juice overnight. Or, use leftover rice from dinner the night before and skip the overnight soaking altogether and proceed to step #3.

2) In the morning, add butter, salt, vanilla extract and sweetener.  Cook the rice until tender, remove from heat and let partially cool down.

3) Mix in egg yolks and flour.  If using leftover rice, also mix in vanilla and sweetener of choice.  Mix well and refrigerate for 1 hour.

4) Whip the eggs whites in a separate bowl until stiff with a pinch of sea salt and gently fold into the rice batter.

5) Fry the rice cakes in ghee or expeller pressed coconut oil in a skillet until lightly browned on both sides.

6) Serve with plenty of butter, Grade B maple syrup or coconut nectar if served for breakfast.   These are also delicious as a side dish to the main meal with no sweetener at all.

Sarah, The Healthy Home Economist


Sources and More Information

What? White Rice Better than Brown?

How to Make Perfect Yellow Rice (Arroz Amarillo)

Homemade Rice Krispies Cereal

Picture Credit

Comments (30)

  • Lisa

    I’m so confused! I thought we were supposed to avoid rice because of arsenic?

    December 7th, 2012 11:37 pm Reply
  • Helen T

    One of the things that shocked me most during the excellent presentations Sally Fallon gave at the recent conference was when she cited the research where lab rats had live LONGER eating the cardboard box of the puffed wheat cereal than eating the PUFFED wheat itself!

    December 8th, 2012 7:47 am Reply
    • Dan

      I like that one too!

      December 8th, 2012 5:35 pm Reply
  • Shannon

    Yum… thanks, I’m going to make this one for sure.

    December 8th, 2012 11:19 am Reply
  • Ruth

    Hi Sarah,
    I’d love to hear your opinion on commercially bought rice cakes. Ever since my son discovered that he’s sensitive to wheat, he’s stopped eating bread but often replaces eats rice cakes as a “healthy alternative”. I’m not so sure it is. Thoughts?

    December 8th, 2012 11:27 am Reply
    • Beth

      Hi Ruth. Sarah discusses the downside of commercial rice cakes — see the section above the recipe.

      December 8th, 2012 4:26 pm Reply
  • Louise Baker

    Can’t wait to try this!!! Thanks!

    December 8th, 2012 11:56 am Reply
  • Ryan

    Those look delicious – going to have to try them. Actually just made something similar. Pancakes consisting of 1 1/2 cups leftover cooked (soaked prior to cooking) wild rice, 3 eggs, and a little Celtic sea salt. Blended the ingredients and cooked on a skillet.

    December 8th, 2012 1:49 pm Reply
    • Nancy

      Thanks for this great idea! I miss pancakes!!! Coconut flour absolutely shreds me apart. I don’t do well with a lot of nuts (like in almond flour pancakes) either. My TCM (Traditional Chinese Medicine) practitioner recommended that I eat a small amount of white rice (jasmine or basmati) daily. At that point, I had been on GAPS for over 2 years and still not healing my ulcerative colitis. I have been doing the white rice for months, typically made as congee where I make a batch overnight in the slow cooker, enough to last the week, and then reheat portions each day. I have cubes of bone broth that I make and freeze. So when I reheat the congee, I pop a cube of bone broth into the bowl, and then I also add a hard boiled egg (also made in a batch ahead of time). I add sea salt and pepper, sometimes paprika, green onion, and/or herbs if I have on hand. And also ghee (the only dairy I tolerate). After 2+ years on GAPS, this was wonderful! But I have to admit, I’m a bit tired of it now. Will try your pancake idea!!!

      November 19th, 2015 1:35 pm Reply
  • Teresa

    A quick question. Do you think white rice should be soaked? I thought i read in your article about white rice that you didn’t soak it.

    December 8th, 2012 2:24 pm Reply
  • Maris

    I was wondering if you have to refrigerate for an hour if you cook it that morning or only if you are using leftover rice. Looks yummy. Thanks for the recipe!

    December 8th, 2012 2:40 pm Reply
  • Dr. Kim

    I love this blog and I also follow and apply much of the research by the WAP Foundation; however, many of these foods/meals are so badly combined that they actually quite unhealthy and potentially dangerous. Foods need to combined properly to allow the body to digest and assimilate the nutrients necessary for health and maintenance. The only truly healthful way to eat is by creating meals that allow for optimal nutrient absorption. Proteins with starches or sugars is disasterous as is grains with sugar. This is a big no-no. I love you, Sarah, and I love this blog, but I feel it necessary to interject some imperative science that can mean the difference between true health and a pseudo health.

    December 8th, 2012 4:37 pm Reply
    • Kim

      Those food combination rules are guaranteed to make you hungry! True, your body can digest certain combinations more easily, but then you just get hungry again. I’m all for eggs with toast and butter — keeps me full for a long time! Rice with eggs sounds good too, especially with a little syrup! :-)

      Perhaps the special food combinations would be ideal for someone with digestive problems, until full health is gained.

      December 8th, 2012 6:31 pm Reply
      • maureen

        Just looked up”clobbered” milk. Never heard of it. Says need raw milk, not pasteurized. I’m in Virginia, can’t get raw milk, but organic. Will that work, or just use it plain?

        December 8th, 2012 8:37 pm Reply
        • Teresa

          Clabbered means to let the milk sour but it has to be raw because you can not drink soured pasteurized milk. Does this make more sense? Sarah never advocates drinking pasteurized milk but I think you could probably use buttermilk. Just my opinion!

          December 9th, 2012 10:15 am Reply
      • Maggie

        Never mind Dr kim you are not the dr I’m talking about but you make sense too

        December 11th, 2012 8:20 am Reply
    • Maggie

      Dr kim are you Dr Ben Kim who live in canada

      December 11th, 2012 8:17 am Reply
  • Heather Pall

    Looks delicious, can’t wait to give it a try

    December 9th, 2012 4:00 am Reply
  • Ian Butterworth

    This is interesting as I have the odd rice cake out of convenience. What science do you have to support the following statements that you make.

    “The process of extruding a grain in a factory is so violent and high in temperature and pressure that the fragile proteins in the grains are completely denatured and rendered toxic and allergenic from the ordeal.

    Ironically, the higher the protein source that is extruded, the more toxic the result, so whole grain brown rice cakes would fall into that category.”

    December 10th, 2012 10:32 am Reply
    • ronnie

      Read Udo Erasmus.

      July 18th, 2013 12:42 pm Reply
      • Sarah, The Healthy Home Economist

        I actually disagree with Udo Erasmus. He advocated omega-6 supplementation along with omega-3 oils but eating a Western diet already provides far too many omega-6 fats with inflammation the result.

        July 18th, 2013 1:17 pm Reply
  • love cooking

    Great! This looks so nice. Normally I do fried rice with leftover rice. This is another good idea for me. I might try to add some chopped scallion and garlic into it, so it smells good and fragrant. :)

    December 11th, 2012 9:25 am Reply
  • South Indian recipe

    We use to have lot of recipes with rice. But never have thought about your idea. It looks very interesting. I feel that I will love this recipe. Thanks for your effort in this blog.

    March 3rd, 2013 12:11 pm Reply
  • Chandra Dawn via Facebook

    Kick Strickland

    April 29th, 2014 11:23 pm Reply
  • Kick Strickland via Facebook

    Is it local?

    April 29th, 2014 11:25 pm Reply
  • Lucia Paterra Catania via Facebook

    MY speciality love them

    April 29th, 2014 11:28 pm Reply
  • Aaron PA via Facebook

    rice.. lol, poison

    April 30th, 2014 2:06 am Reply
  • Aaron PA via Facebook

    Carbohydrates. ..

    April 30th, 2014 7:09 am Reply
  • Sandy K Giles via Facebook

    Yumm ! Thanks Mary !!

    April 30th, 2014 8:35 am Reply
  • Rebecca Gill via Facebook

    Be cautious about too much rice as it tends to be high glycemic. Better than a gluten heavy flour-based pancake, but, as a sweet treat, great!

    April 30th, 2014 9:18 am Reply

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