What are crispy rice cakes made of?

This recipe uses cooked short-grain rice pressed into small patties, neutral oil and salt. It does not use puffed rice crackers, cereal or cylindrical Korean tteok.

Can I use long-grain rice?

Dry long-grain rice is less sticky and may crumble. Short-grain or sushi rice is the better choice for this three-ingredient method without an added binder.

Should I soak rice cakes before frying?

Do not soak these cooked-rice patties. That would loosen the grains. Softening instructions for packaged tteok apply to a different product.

Why aren’t my rice cakes getting crispy?

The surface may be wet, the skillet overcrowded or the heat too low. Pat the cakes dry, leave space and let a golden crust form before turning.

Are pan-fried rice cakes gluten-free?

Plain rice, neutral oil and salt can make a gluten-free version. Check all product labels, sauces and preparation surfaces when gluten avoidance matters.

Can I make crispy rice cakes ahead of time?

You can shape them ahead using properly handled cooked rice. Refrigerate promptly, count storage from the original rice cooking time and fry close to serving for the best texture.

How many rice cakes does this recipe make?

It makes 8 small patties from about 320 g cooked rice. A serving is 4 cakes, or half the batch, before toppings.

Is this a rice crispy cereal cake recipe?

No. This is a savory pan-fried cooked-rice patty recipe. Sweet cereal cakes made with puffed rice and chocolate or marshmallows require a different recipe.

Crispy Rice Cakes Recipe: Easy Pan-Fried & Crunchy

Description

Small patties made from cooked short-grain rice, pan-fried with a little oil until golden outside and tender inside.

Ingredients

Scale

2 cups (about 320 g) cooked short-grain or sushi rice, plain and still slightly warm for shaping
1 tablespoon neutral oil
1/8 teaspoon fine salt, or to taste

Instructions

Use freshly cooked short-grain rice or properly refrigerated leftovers. Do not use raw rice, puffed rice crackers or cylindrical tteok for this method.
Divide rice into 8 equal portions, about 40 g each. With lightly damp hands, press firmly into small patties about 1/2 inch thick. Keep the grains compact, without large cracks.
Place on a lined tray and refrigerate for about 30 minutes to firm. If already shaped and firm, proceed directly to cooking. Pat any surface moisture dry.
Heat the oil in a nonstick skillet over medium heat. Add the patties in one layer, working in batches if needed. Cook for about 4 to 5 minutes on the first side, until a golden crust forms and the patties release easily.
Turn carefully with a thin spatula and cook the second side for about 3 to 5 minutes. Adjust the heat if browning too quickly. The centers should be hot throughout.
Season with salt and serve promptly. Makes 8 small cakes, or 2 servings of 4 cakes.

Notes

Short-grain rice is important because it sticks together; dry long-grain rice may crumble without a binder. Timing varies with moisture, thickness and pan. The 30-minute chilling time is for newly shaped patties. Cool cooked rice promptly, ideally within 1 hour, refrigerate, and use within 24 hours under UK FSA rice guidance. Reheat only once until steaming hot throughout. Nutrition estimates per 4 cakes assume 320 g cooked rice at about 130 kcal per 100 g, all 1 tablespoon oil consumed, and 1/8 teaspoon salt divided between 2 servings. Rice labels, cooked weight and oil left in the pan change the values; sauces are excluded.

Prep Time: 5 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Snack
Method: Pan-Fried
Cuisine: Asian-inspired

Nutrition

Serving Size: 4 small cakes
Calories: 270
Sugar: 0 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg

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