Rice Cakes Recipe (Frittelle di riso)

Easy and nourishing recipe for breakfast rice cakes using leftover rice! A healthy alternative to toxic commercial rice cakes.

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 rice cakes, or Frittelle di riso, 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 versions, which are almost universally considered a healthfood. Like most fads, however, nothing could be further from the truth.

Commercial Rice Cakes Are Not Healthy!

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. This renders them toxic and allergenic from the ordeal.

Ironically, the higher the protein source that is extruded, the more toxic the result. Whole grain brown rice made into bags of snackie cakes falls into that category.

Unfortunately, the fact that these foods only have a few ingredients listed on the label is very misleading.

While it is great that there are only whole ingredients used, the factory processing is where the huge problem arises.

Why not ditch this popular fake “health” food and make your own, truly nutritious version instead?

5 from 4 votes

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Traditional Rice Cakes

Easy recipe for rice cakes using leftover rice from a previous meal.  Makes 9-12 hockey puck size rice cakes.

Course Breakfast

Cuisine American

Keyword easy, gluten free, healthy, soaked

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 rice cakes

Calories 134 kcal

Author Sarah Pope

Ingredients

• 1 cup white basmati rice or 3 cups cooked rice, preferably organic
• 6 eggs separated, preferably pastured or free range
• 1 1/2 cups filtered water Optional. Only use if cooking rice fresh and not using leftover rice.
• 1 Tbsp lemon juice Optional. Only use if cooking rice fresh and not using leftover rice.
• 1/2 cup sprouted gluten free flour
• 2-3 Tbsp expeller pressed coconut oil or ghee
• 1 Tbsp butter preferably grassfed and organic
• 1 Tbsp date syrup or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Soak white basmati rice in water plus lemon juice overnight. In the morning, add butter, and sea salt. Cook the rice until tender, remove from heat and cool.

   **If using leftover rice skip this step and start with step #2.

2. Mix in egg yolks and flour with the cooked rice. When blended, mix in the vanilla and sweetener of choice.

3. 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 and healthy unrefined sweetener of choice. These rice cakes are also delicious as a savory side dish to the main meal with no sweetener added.

Recipe Notes

Brown rice or the most nutritious wild rice may be substituted for white rice.

Do not use honey, as cooked honey is not healthy.

Nutrition Facts

Traditional Rice Cakes

Amount Per Serving (1 rice cake)

Calories 134 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2.6g13%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.8g

Potassium 67mg2%

Carbohydrates 17g6%

Fiber 0.7g3%

Protein 5g10%

Vitamin A 200IU4%

Calcium 30mg3%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

More Information

Why white rice is better than brown

Wild rice benefits

How to fix burned rice

Perfect yellow rice (Arroz Amarillo)

Saffron rice recipe

Homemade rice krispies cereal