Recipe By Lauren
Published Jun 19th
10-Minute Rice Cakes
Prep 5m Cook 5m Additional - Ready In 10m
Servings 2 rice cakes Calories 228.6

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
  2. 2 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
  • Carbohydrate 22.7 g
  • Cholesterol 202.1 mg
  • Fat 11.3 g
  • Fiber 0.4 g
  • Protein 8.6 g
  • Saturated Fat 5.5 g
  • Sodium 269.1 mg
  • Sugar 0.4 g

Chef's Notes

Substitute brown rice for the white rice if preferred.


  1. This could be a good recipe, except when I double the portion, 2 eggs are too much. I recommend 1 egg for 1 cup of rice.
  2. I’ve been searching for a great leftover-rice recipe all my life! Lol And this is it.
  3. Thanks Lowe! This made for a nice, simple snack. I sprinkled a little cinnamon over mine.