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baked rice cake

10 of almost 30 closest search results for keyword baked rice cake by the administrator of realrecipesus.fun will make you happy.

image of Baked Fried Rice Cakes | Allrecipes

Baked Fried Rice Cakes | Allrecipes

Line a large baking sheet with parchment paper. Advertisement. Step 2. Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, …Baked instead of fried, these rice cakes with soy sauce and sesame seed oil have a crispy panko crust..
From: www.allrecipes.com

Servings Per Recipe: 5



% Daily Value *

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

image of Baked Rice Cake (烤年糕) - It's My Dish

Baked Rice Cake (烤年糕) - It's My Dish

Dec 21, 2015 · Directions: Preheat oven to 350° F. Mix all the ingredients together with a mixer. Pour into non-stick oven-safe pans to be about 1” thick. Bake for 45 minutes to 1 hour. Let cool for about 15 minutes and remove from pan. Best served at room temperature with tea.This gluten free and dairy free baked rice cake recipe is so easy to make and will satisfy cravings for any dessert, not only for Chinese New Year..
From: www.itsmydish.com

baked rice cake - finalIn terms of texture, my favorite is the chewy texture which isn’t very ubiquitous in America but something similar to gummy bears I suppose. In Asian, a lot of that texture is developed from various starches such as potato, tapioca, and also glutinous rice. Out of those, my favorite is glutinous rice. You can check out my very popular Taiwanese Sticky Rice recipe. For this round, I’m making a gluten AND dairy free dessert made of glutinous rice flour called Baked Rice Cake.

Traditionally, the sweet rice cake, also known as the Chinese “New Year” cake or nian-gao, is steamed and then either eaten as is or dipped in an egg batter and pan fried. Somewhere along it’s way coming over the Pacific Ocean, it has been adapted to be baked in an oven instead of a steamer and uses butter, milk, and eggs as additional ingredients. Because my nephew is allergic to eggs and milk, I’ve converted the baked rice cake recipe to become dairy free. Since glutinous rice is already gluten free so now you have both a gluten free and dairy free dessert that is also pretty healthy as you see in the ingredient list.

Once you have mastered the base ingredients, you can add a bunch of other things into the rice cake to your liking. Feel free to experiment.baked rice cake - final-v

Base Ingredients:

* You can choose refined coconut oil if you don’t want the strong coconut flavor in the rice cake. I recommend using refined especially when you are going to add toppings or mix-in’s.

Topping / mix-in suggestions: Directions:

There isn’t much to this recipe because you just need to mix everything and then bake it. The chance of failure is pretty slim because the ingredients are so simple. The key is to make sure your coconut oil is in liquid form so it’s easier to incorporate into the mixture.

Pro Tip: I use non-stick oven-safe pans as my mold for the rice cakes. It’s easy because they pop right out after baking instead of having to grease trays.

First preheat the oven to 350° F then we mix the ingredients. I use a stand mixer but you can use a hand mixer or even just use a whisk because we only need to make sure the ingredients are mixed, not beaten. One thing to note is that rice flour tends to clump up so be mindful when mixing.baked rice cake - process

At this point, you can feel free to do some “mix-in’s”. For example, I made a chocolate walnut rice cake by using cocoa powder (still dairy free) and topped with some walnuts. Another one I made is green tea with black sesame. The ideal topping for Chinese rice cake is cooked red beans but I didn’t have any on hand.

Once the batter is ready, pour into your containers to be at most 1” thick. Any thicker will take a long time to bake. You can also make it thinner if you like more crust and less filling. I do that sometimes using a giant frying pan and only ½” batter. Keep in mind the thinner the batter, the faster it’ll bake.

Bake for 45 minutes to 1 hour in the oven if your batter is 1” thick. You can give the pan a light shake, it should still be slightly jiggly when it’s ready. Fortunate for this recipe, even if you over-bake, it’ll still be fine. Just as long as it isn’t burnt.

baked rice cake - coolingLet it cool a bit before removing from the pan. Then go ahead and cut and serve when cooled to touch. Leftovers, if any, can be stored in airtight container on counter. Another trick is to freeze the extras. Just let thaw completely and toast in the toaster oven for a few minutes before serving.    baked rice cake - final2 baked rice cake - final3

image of Rice cake - Passion and Cooking

Rice cake - Passion and Cooking

May 31, 2014 · TORTA DI RISO (RICE CAKE) Preparation time: 1 hour Baking time: 45 minutes Servings: 6. INGREDIENTS. 960 ml (4 cups) whole milk 200 g (7 oz) Arborio rice (Italian rice) 1 vanilla bean 70 g (½ cup) blanched almonds, coarsely chopped 100 g (2/3 cup) raisins 1 organic lemon, grated rind 130 g (heaping 1/2 cup) sugar 3 medium eggsRice cake . A light and delicious cake, perfect for a gluten-free diet..
From: www.passionandcooking.com

A light and delicious cake, perfect for a gluten free diet.
The rice cake is an Italian classic, prepared with some variations in the different regions of Italy The recipe that I am proposing is typical of Emilia Romagna; in the past it used to be prepared only at Easter, but nowadays we eat it all year long. It is too tasty for just one occasion! Actually I like it as a summer dessert because of its fresh lemon taste. The simple recipe with milk and rice can feature a variety of different other ingredients, according to your personal tastes (see note). The rice I use is the Arborio or Carnaroli rice, rich in starch, that gives a smooth texture to this dessert. The traditional recipe calls for some butter (about 3 tablespoons); I omit it to make the recipe lighter. You can serve it as a dessert after dinner, or I also like it as an afternoon snack with a good cup of coffee.


Preparation time: 1 hour             Baking time: 45 minutes          Servings: 6


960 ml (4 cups) whole milk
200 g (7 oz) Arborio rice (Italian rice)
1 vanilla bean
70 g (½ cup) blanched almonds, coarsely chopped
100 g (2/3 cup) raisins
1 organic lemon, grated rind
130 g (heaping 1/2 cup) sugar
3 medium eggs
1 pinch of salt
Powdered sugar for decoration


Preheat oven to 160 °C (about 340°F)
1. In a small bowl soften the raisins in the rum for about 10-15 min. The amount of rum should be enough to fully cover the raisins
2. Bring the milk to a boil with the vanilla bean. Then remove the vanilla and add the rice. Cook over medium-low heat for 30 minutes or more, until the mixture is similar to a “risotto” (pretty dense mixture). Stir often with a wooden spoon. In case during cooking it gets too dense, add some extra milk (about 60 ml, 1/4 cup). Pour the mixture into a glass bowl and allow to cool
3. As soon as the “risotto ” is cold, add the raisins and rum, almonds, salt and lemon zest
4. In a bowl beat the eggs with the sugar using an electric mixer until creamy. Add the rice mixture and stir. The batter should be pretty liquid
5. Coat the bottom of a spring form pan (diameter 18 cm, 7 inch) with a disc of baking paper and pour in the mixture. Bake for about 45 minutes, until the surface is golden and a knife inserted in the middle comes out clean. Allow to cool on a rack. As soon as the cake is cool, loosen the cake from the pan by running the blade of a knife around the edges, and then release it. Remove the baking paper. Place on a serving plate and enjoy!

Note: The almonds can be replaced with an equal amount of pine nuts. You can also add 50 g of dried apricots, cut into small pieces. Vanilla can be replaced with a pinch of ground cinnamon. Some recipes use fresh fruit such as pitted cherries. – Paola

image of Baked Sweet Glutinous Rice Cake Recipe (Lian Gao) - All ...

Baked Sweet Glutinous Rice Cake Recipe (Lian Gao) - All ...

Growing up, I always looked forward to having sweet rice cake or lian gao/nian gao for Chinese New Year! I loved all chewy glutinous Asian desserts such as….
From: www.allaboutami.com

Growing up, I always looked forward to having sweet rice cake or lian gao/nian gao for Chinese New Year!  I loved all chewy glutinous Asian desserts such as mochi, tong yuen and tapioca, and sweet rice cake was no exception!  Typically we would buy pre-made rice cake at the store and pan fry it after dipping it in egg.  My grandma knew how to make the steamed version from scratch, and I always loved it when she made it for us!  After Ryan and I got married, Ryan’s mom and sister introduced us to a delicious BAKED rice cake recipe that is extremely simple to make!  I was so excited to try out this recipe and make it on my own!  Whenever I have a craving for a delicious and chewy dessert, I can whip some up in no time as this recipe is so easy!  This sweet rice cake is a popular dessert to bring for potlucks and events, and it’s so special being able to make this traditional dessert for Chinese New Year (or any time of the year like I do)!

The recipe calls for only six ingredients: glutinous rice flour, baking powder, milk or coconut milk (I like using a can of coconut milk and topping it up with 3% milk), eggs, vegetable oil, and sugar!  Pictured below is the glutinous rice flour that I like to buy from my local Asian grocery store (T&T and even Superstore).  Coconut milk gives the rice cake a delicious and rich coconut flavour!

You simply put all the ingredients in a bowl…

And mix them all together!  The girls love helping me mix when we bake together!

Pour the batter into a greased pan.  Then you bake in the oven for 45-50 minutes!

And voila, your baked rice cake is finished!  So incredibly easy, right?

The outside crust is crispy while the inside is chewy!  It is such a delicious and simple dessert!




Have fun making your own baked rice cakes, and have a wonderful Chinese New Year, everyone!  Our pups can’t wait to dig in!  If you would like to crochet your own dogs, check out the step-by-step blog post HERE and the free pattern HERE!

Enjoy this scrumptious treat and let me know if you’ll be giving this recipe a try!

Bibingka Recipe (Filipino Baked Coconut Rice Cakes ...

Nov 01, 2020 · You can use scissors to cut off the excess banana leaves around the edge. In a large mixing bowl, cream together the melted butter and sugar until combined. Pour the coconut milk and whole milk and whisk until combined. Sift the rice flour, baking powder, and salt into the wet ingredients.This soft and sweet rice cake is perfectly paired with a salty duck egg and cheese topping. Bibingka is a traditional Filipino dessert that is predominantly sold on the streets to celebrate the Christmas season, specifically after simbang gabi (or Christmas night mass).  With this Bibingka recipe, you won’t have to wait to visit the Philippines during the holiday season…Continue Reading→.
From: www.hungryhuy.com

This soft and sweet rice cake is perfectly paired with a salty duck egg and cheese topping. Bibingka is a traditional Filipino dessert that is predominantly sold on the streets to celebrate the Christmas season, specifically after simbang gabi (or Christmas night mass). 

With this Bibingka recipe, you won’t have to wait to visit the Philippines during the holiday season to enjoy easy, fresh baked bibingka at home.

Where did bibingka originate?

Like other rice cakes in Filipino culture, puto or biko, this kakanin (or cake) is one of the most popular desserts. Bibingka is traditionally made on the streets of the Philippines in terracotta pots lined with banana leaves and cooked over charcoal. While the origin of bibingka is not quite known, there are similarities between Indonesian and Filipino bibingka since they are both baked rice cakes. 

Traditionally, bibingka (like puto) is made with a fermented glutinous rice mixture called galapong. This can give bibingka a slightly tangy flavor. In some regions like Cebu, bibingka is known for it’s tangy and yeasty flavor due to the traditionally added ingredient of tuba (palm wine). This recipe gives a slightly modern flavor to the traditional bibingka. For the purpose of saving time without losing the delicious flavor, this recipe will use rice flour as a shortcut.

We also add plenty of sugar and melted butter to give a sweet and fattier flavor to the bibingka–this pairs really well with the added salty toppings like cheddar cheese or salted duck egg. 

Oven baking vs. charcoal grill

While I’ve tried baking the bibingka over charcoal to get that smoky flavor, I prefer baking the bibingka in the oven–you don’t have to preheat coals and you get an even temperature that cooks the rice cake more evenly. 


Different toppings need to be added at different times to prevent burning. For salted eggs slices, add them to the bibingka after 9 minutes of baking. For dried, unsweetened coconut shreds, add them on the bibingka after 11 minutes of baking. For cheddar cheese (or velveeta), add them onto the bibingka at 19 minutes of baking. 

Note: timings are based on my standard, family sized electric oven, and it may vary from oven to oven. The goal is to add the toppings early enough while the batter is slightly wet and can adhere to them, but not so early they will bake too long and burn.

Cooking tips What does Bibingka taste like?

Bibingka tastes like sweet rice cakes that have a hint of coconut milk and pairs well with various toppings like salted egg. They’re known for their soft and slightly chewy texture. 

Who invented Bibingka?

Bibingka comes from the Philippines and Indonesia. It’s a traditional baked rice cake that is often eaten during the Christmas season in the Philippines. 

image of Are Rice Cakes Healthy? Pros, Cons, Nutrition, Calories ...

Are Rice Cakes Healthy? Pros, Cons, Nutrition, Calories ...

Rice cakes make for a low-calorie, convenient, versatile snack, but they also offer little in the way of nutrition. Should you eat them?.
From: draxe.com

If you’ve ever followed a low-fat diet or a fad diet that prioritized cutting calories as much as possible, then there’s a good chance that rice cakes made their way into your grocery cart. But are rice cakes actually good for you?

Like many other packaged snacks, there are pros and cons of eating rice cakes. For example, they’re super convenient, usually gluten-free and they make a good substitute for higher-calorie foods like bread — yet they’re also mostly devoid of nutrients and relatively high in “empty” carbs.

Let’s take a closer look at what different types of rice cakes are made of, the benefits and drawbacks to including them in your diet, plus some healthy ways to enjoy them.

What Are Rice Cakes?

What are rice cakes made of exactly? Most rice cakes are made with puffed rice and/or rice flour, including the types made from white rice, brown rice or other types.

The rice is condensed and pressed together to form a thin “cake” that is more like a crispy, airy cracker.

Different varieties of rice cakes are popular around the world, especially in India and Asian countries — such as Cambodia, Indonesia, Korea, Japan and China — where rice is eaten with nearly every meal. In the U.S., rice cakes have been around since the 1980s, when they were first advertised as the perfect low-calorie snack to enjoy with with jelly, cottage cheese, fruit and other toppings.

There are many different ways these snacks can be made, such as grinding whole grain rice, adding other grains and seeds to the mix — such as quinoa, buckwheat or flaxseeds — or by simply using refined white rice that has been puffed with air to increase the volume.


Overall, rice cakes are low in calories but don’t provide much else in the way of nutrition benefits. While some whole grain rice cakes can be a decent source of fiber and certain other nutrients, they are still generally low-nutrient foods.

Some types can also be relatively high in added sugar and salt, so it’s a good idea to read ingredient labels and choose a type made with straightforward, healthy ingredients.

According to the U.S. Department of Agriculture’s data on rice cakes nutrition, one plain/unsalted brown rice cake has roughly:

Are Rice Cakes Healthy? (Pros and Cons) Pros:

1. Gluten-Free and a Lower-Carb/Lower-Calorie Alternative to Bread

If you’re following a lower-carb diet or simply want to keep your calorie and carb intake in check, rice cakes can make a good substitute for other carbs, such as bread, rolls, wraps, crackers, chips and french fries.

Since they contain more air from puffed rice and aren’t made with energy-dense flour, they tend to be lower in carbs and calories than other snacks and similar ingredients. It’s possible they can satisfy your cravings for carbs without adding lots of unwanted calories to your diet.

Another benefit is that they are naturally gluten-free (unless made with wheat, rye or barley flour), since rice is not a gluten-containing grain.

2. Can Provide Whole Grains

Compared to other types of whole grain crackers or crisp breads, rice cakes are usually lower in fiber. However, if you eat a few of them, especially if they are made with whole grains like brown rice plus seeds, they can still provide some dietary fiber that contributes to your daily needs.

Whole grain rice cakes also supply you with small to moderate amounts of certain essential nutrients, such as manganese, B vitamins like niacin and selenium, which have benefits including supporting healthy energy levels, maintaining normal blood sugar, supporting bone health and contributing to a strong immune system.

3. Convenient and Versatile

Because they don’t have much flavor on their own, unless they contain added ingredients, rice cakes are versatile and can be used in a variety of recipes, both sweet and savory. For example, you can top them with avocado and everything bagel seasoning or sliced apples with peanut butter.

They also don’t require cooking, are inexpensive, are shelf-stable and don’t need to be refrigerated, so they are easy to take on trips and when out and about.


1. High in Carbohydrates/High Glycemic Index Score

Rice cakes mostly contain carbohydrates, most often from processed white rice that is considered mostly a source of “empty calories.” While one or two cakes won’t contribute a very high amount of carbs to your diet, eating more than this amount can, especially if you choose a sweetened rice cake product that’s made with added sugar.

Most rice cakes have a high score on the glycemic index, meaning they can raise blood glucose levels pretty quickly.

Do rice cakes make you gain weight? For instance, why do bodybuilders eat rice cakes?

Like with any other food, it ultimately all comes down to how many you eat and how they fit into the rest of your diet. Rice cakes are a source of carbs, which can aid in building muscle when paired with resistance exercise.

That said, if you consume lots of them (especially if you’re not very active) they probably won’t do much to keep your weight in a healthy range.

To make rice cakes more filling, which can keep your portion size smaller, try pairing them with a source of satiating protein, such as cottage cheese, melted aged cheese or tuna fish. This leads to less of a blood sugar spike and also keeps hunger in check for longer afterward.

Healthy fats such as avocado or almond butter are also good options for topping rice cakes, since they can keep you feeling full for longer.

2. Overall Low in Nutrients

While certain types of whole grain rice (including brown rice, black rice and wild rice) can sometimes provide antioxidants, there’s evidence from some studies indicating that the puffing process depletes levels of some delicate antioxidants, which means you’re better off eating regular whole grain rice.


If you choose to regularly snack on rice cakes, opt for those made with whole grain rice, such as brown rice, plus simple ingredients like sea salt or cinnamon. Steer clear of varieties that contain added sugars or artificial flavors, and be conscious about how much sodium you consume if you’re sensitive to salt.

Here are some healthy rice cakes recipes to try:

Healthier Snack Options

Rice cakes may not be the worst snack option— especially if they are made with whole grain rice and other nutrient-rich ingredients like grains and seeds— but they aren’t necessarily the best either. What other healthy snacks should you seek you instead?

If you’re craving something “carby,” choose whole grain crackers instead made with high-fiber sprouted grains. Homemade baked french fries are another good option.

Other healthy snacks that likely are more filling and contribute more nutrients to your diet overall include:

Risks and Side Effects

If you’re ever had an allergic reaction to rice, then avoid eating rice cakes.

Read ingredient labels when purchasing rice cakes, and choose a brand that is made with recognizable ingredients rather than lots of sugar, preservatives and additive flavors.


image of Homemade Rice Cakes Recipe - Living Sweet Moments

Homemade Rice Cakes Recipe - Living Sweet Moments

Nov 08, 2016 · The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any …This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be GF.
From: livingsweetmoments.com

This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you’d like it sweet or savory. Can be Gluten Free! 

Homemade Rice Cakes Recipe

Lately, my daughters have been begging me to add some different snacks to their lunch boxes. After wracking my brain and remembering the brown rice cakes I did last year, I decided to recreate them and added a few touches.

I love these Homemade Rice Cakes because they’re low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite part is customizing them the way I like them.

As you can see, some are brown and some are more yellowish, that’s because I made a cinnamon sweet and a savory one.

The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any other sweetener).

The shape and size can also be customizable. With my brown rice cakes, I made then thinner and in a cute donut shape.

With these ones, I made them in a muffin tin for a more traditional shape. Next time, I’ll make them in a heart shape mold.

Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.

All you need is a high-speed blender and a muffin tin, that’s it. Doesn’t get any easier than this!

I hope you can try this delicious Homemade Rice Cakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

You may also like:

Brown Rice Cakes

Crunchy Baked Sweet Potato Chips

Roasted Crispy Chickpeas

image of Baked Rice Cakes - Hari Hari

Baked Rice Cakes - Hari Hari

In a world of apparent great food wastage, this is a great recipe for a quick and easy meal or snack using left overs to create Baked Rice Cakes delight..
From: www.harihari.co.uk

Do you have those days when you open your fridge and look inside hoping to find some inspiration for something to cook? I do!  Some days I open my fridge and its filled with items that make it easy to know what to rustle up.  Other days, I see an ensemble of various left overs and cannot for the life of me think what to make with it.  I usually find that I’ve got some left over rice and an assortment of the odd lump of cheese, a few sprigs of greens, a single spring onion looking a bit sorry for itself, half a red pepper, a lowly egg and other similar items that really need to be used up sooner rather than later.  On one particular occasion I struck gold while staring blankly into afore mentioned fridge, which led to the rise of the ‘Baked Rice Cakes’!!

Serves – 4 to 5
Preparation Time – 25 minutes
Cooking Time – 15 – 20 minutes

Ingredients -
400-450g cooked rice (I used boiled red rice but any rice is fine)
1 small onion finely diced
2-3 garlic cloves finely crushed
1-2 large winter greens, washed, de-stemmed and finely chopped
1/2 red pepper finely chopped
1 small can of sweetcorn (140g) blitzed in the food processor to a creamier texture (not pureed though)
75g grated cheddar cheese
1/2 tsp cumin powder
1/4 tsp mustard seeds
1 medium egg
2-3 bacon rashers (pre grilled)
1tbsp oil (vegetable, sunflower or coconut oil)
Salt & Pepper to taste

Time to get Cooking -
If you haven’t got any left over rice in the fridge, boil up your rice now according to the packet instructions. Once cooked, strain off any excess water and leave to the side.
Grill your bacon rashers (you can fry them if you prefer) and chop into small pieces (I made mine about the size of half a peanut) and leave to the side.
Add the oil in a frying pan, fry up your onion, garlic, mustard seeds and red pepper, drain off the excess oil and transfer it all into a deep mixing bowl.  Once cool enough to the touch, add in the rice, cumin powder, mushy sweetcorn, chopped up winter greens and stir through.  Then add your grated cheese and stir through ensuring all the ingredients are evenly distributed in the mix.
Crack raw egg into a small bowl, add salt and pepper to taste and beat well.  Add this to the rice mix bit by bit.  You want the egg to act as a binding agent to ensure that the rice sticks to itself and that the mix holds its shape when formed into a ball.  Once you reach that consistency stop adding any more egg.
Grease your tart tray with butter and form your rice cakes.  Use your tart tray as a guide for size.  Ive done these in both a jam tart tray (for smaller snack bakes) and a muffin tray (for a meal!)
Place the tray in the oven and bake for 15 – 20 minutes on Gas Mark 4/180°C until they turn golden brown.
Remove from the oven, plate up and enjoy!

Optional but Super Tasty - Instead of winter greens, you can use kale, spinach leaves or a bunch of chives. You can leave the bacon out for a vegetarian baked rice cake.

Top Tips – Slightly over cooking the rice will result in a stodgier consistency which makes the rice cakes hold their round shape a little better.  Ensure that you liberally grease the tart tray with butter as this will help prevent the rice from drying out on the  edges and from sticking to the tray.  You can line the tray with grease proof paper if you prefer not to use butter.

image of 14 Easy Rice Desserts - Insanely Good

14 Easy Rice Desserts - Insanely Good

Jan 14, 2022 · 8. Sticky Rice with Mango. This is such a classic dish and one you’ll see all over Asia. In fact, I think I first had it in Phuket, and I was hooked after one bite. You’ll need to cook the rice in water first, then add it to the coconut milk. This is because thicker liquids, like coconut milk, don’t absorb as well.Try something different after dinner with these simple rice desserts. From pudding to cake to fritters, there are plenty of tasty treats you can make with rice..
From: insanelygoodrecipes.com

I know what you’re thinking: surely this is just a list of rice pudding recipes? Well, you’re almost right. 

Yes, there are a few classic rice pudding variations here, but there are plenty of other delicious rice desserts, too.

For example, I’ll bet you’ve never tried rice pudding popsicles? And what about Italian rice fritters?

Some of these are so good, you won’t want to wait until you have leftover rice.

1. Rice Pudding with Leftover Rice

How many times have you made rice to go with your dinner, only to have about twice the amount you need?

We’ve all been there, but luckily, that means you can save it up to make this decant and creamy rice pudding. 

2. Coconut Rice Pudding Cake

I adore rice pudding, and I’ll happily eat it hot or cold. But I’ve never seen it served like this before!

Doesn’t it look fantastic? And amazingly, you won’t need any gelatin. The starch in the rice is enough to set this perfectly. 

This would make a terrific dessert any time of the year, and you can so easily change the flavors. How about coconut cookies with a mango topping?

3. Rice Pudding Muffins

Here’s another super unique way to make and use rice pudding. I would never have thought to add it to cake batter, but it works so well. 

It adds a wonderfully creamy taste and tons of moisture to the mix. Plus, it’s a great source of added carbohydrates and fiber.

Feel free to swap the cherries for soaked raisins or chocolate chunks. 

4. Arroz Con Leche Paletas (Rice Pudding Popsicles)

This is one of those recipes you just have to try.

I know it might sound strange, but rice pudding in popsicles is not only delicious, but they add a new texture that I think you’ll love. 

Yes, these are delightfully creamy, yet they’re also pleasantly chewy. 

That said, you will need to cook the rice a little bit longer than usual to ensure it’s nice and soft.

5. Chocolate and Banana Mochi Rice Pudding

As you might’ve guessed, this recipe calls for Mochi rice, which is extra starchy and glutinous, making it very sticky when cooked.

That means it’s ideal for rice pudding. 

Between the cacao and banana flavoring, this would work just as well for breakfast as it does for dessert.

I like it with a drizzle of peanut butter, too.

6. Sticky Rice Cake with Red Bean Paste

Red bean paste is super popular in Japan and Korea, and the best way to describe it is like a sweeter, chunkier sweet potato.

So it is sweet, but not nearly as sweet as the desserts we’re used to.

Still, I think you’ll really like the texture of this with the added sesame seeds on the outside. 

7. Traditional Italian Rice Fritters

These fritters are so sweet and tender, you’ll have a hard time stopping at just one. 

They’re like little donuts filled with creamy rice pudding, all fried until golden brown. They’re best served warm with powdered sugar dusted over the top.

8. Sticky Rice with Mango

This is such a classic dish and one you’ll see all over Asia. In fact, I think I first had it in Phuket, and I was hooked after one bite. 

You’ll need to cook the rice in water first, then add it to the coconut milk. This is because thicker liquids, like coconut milk, don’t absorb as well. 

Though this recipe has quite a few steps, it’s worth it in the end.

9. Sweet Cinnamon Mexican Rice

One of the main differences in rice pudding, when you go from country to country, is the dairy used. 

Some places go for evaporated milk for sweetness, while others choose sweet condensed milk like this Mexican dish. 

That makes this super sinful and dangerous. If this is in the house, watch out! You’ll want it for breakfast, lunch, and dinner. 

10. Guyanese Sweet Rice

Also known as kheer or rice pap, this sweet rice recipe is beloved in Guyana, where it’s often made using broken rice grains lefts over from the mill.

It makes sense, given rice pudding is best when you use short-grain rice. Of course, we usually look for arborio. 

Where most rice pudding recipes just use sugar and cinnamon, this version also calls for clove and cardamom.

I love that added floral flavor, but you can leave it out if you prefer. 

11. Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

Thanks to the rice flour and oil, these wonderful rice cookies are gluten and dairy-free. But they’re not vegan, as they include an egg yolk.

They’re a lot like regular shortbread, and they’re just as light and delicate.

Another way to make these babies melt-in-your-mouth is to use powdered sugar. It dissolves into the dough, leaving no grainy texture behind. 

12. Date and Puffed Rice Cookies 

I don’t often use puffed rice for anything other than marshmallow treats, but I enjoy the airy and crisp texture. 

Although they’re blitzed in this recipe, they still keep a nice crunchy finish. 

If you want to have more crunch, I recommend blitzing half with the dates and spices, then gently folding the rest into the finished dough.

13. Horchata Recipe

Traditional horchata takes quite some time to make, and although it’s delicious, I much prefer this shortcut recipe. 

The key is to use Minute Rice, which cuts this prep down to just 30 minutes.

Then, after soaking in hot milk, you just need to blend it with water and sugar before straining. 

14. Italian Rice Pie (Pastiera di Riso)

If you thought that rice cake above was impressive, just wait until you try this. 

Unlike that first recipe, this one is baked. So not only is there a lovely pastry crust, but the filling is super custardy. 

Then since you serve it cold, it’s kind of like a cross between baked cheesecake and rice pudding. If you ask me, it doesn’t get any better than that!

image of Rice Cake - The Recipe Island

Rice Cake - The Recipe Island

Rice cake is one of the many cakes made in the Bay Islands known as "pot cakes." The main ingredient in these types of cakes is a starchy vegetable, fruit or grain. You then add coconut milk, eggs, spices, and other ingredients and bake for a long time in a large pot or pan. Before….
From: therecipeisland.blog

Rice cake is one of the many cakes made in the Bay Islands known as “pot cakes.”

The main ingredient in these types of cakes is a starchy vegetable, fruit or grain. You then add coconut milk, eggs, spices, and other ingredients and bake for a long time in a large pot or pan. Before baking, the batter is very liquid because most recipes have minimal flour if any. And through the process of baking, the batter becomes a custard-like deliciousness called a pot cake!

Cooking and serving them right out of the  “pot” is the reason for the name. Types of pot cakes include Yuca Cake, Cocoa Cake, Pumpkin Cake, Irish Potato Cake, Heavy Banana Cake, and today a — Rice Cake!

Of all the pot cakes made in the Bay Islands, the Rice Cake is probably the easiest and most common, mainly because rice is such an essential pantry item that most people always have it on hand. This is a great go-to recipe for family gatherings or events where you’re asked to bring dessert for a crowd!

There are dozens of rice cake recipes with different variations and personal touches.  This rice cake recipe is my mothers, with one change – I used coconut oil instead of shortening. The coconut oil I use has a mild flavor, and a gave a slight hint of coconut that was perfect.

Steps to making rice cake:

Begin with one-and-a-half cups of plain white rice (not parboiled rice).

Cook rice with six cups of water until the majority of the water has been absorbed.

Add one can of coconut milk and one can of evaporated milk.

Then add sugar, salt, cinnamon, and nutmeg.

Add 1/3 cup of coconut oil. (The original recipe calls for 1/2 cup of butter or shortening, but here is where I swapped it out for coconut oil and reduced the measurement.)

Allow the rice to cool a bit then add two well-beaten eggs. (If the rice is still warm, add them slowly and stir constantly to avoid scrambling the eggs.)

Rice CakeThen pour the mixture into a pan or “pot” deep enough to leave a little room at the top. (I used a 13″ x 9″ sheet pan in this recipe.) Then, bake at 350˚ for three hours or until all liquid is absorbed and the cake is golden brown on top.

Once finished baking, remove from oven and drizzle one can of condensed milk over the top then bake for 10 minutes longer.

The finishing touch of adding condensed milk on top then baking a bit longer, gives this cake a hint of caramel that you’ll love!

Watch the Rice Cake Recipe Video! Save this recipe to Pinterest!

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We love this baked sticky rice cake with red bean paste (红豆 烤年糕 or hongdou kao niangao), particularly at Chinese New Year. It is one of the lucky foods to eat when celebrating the new year, so why not make it at home to enjoy all year round?

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This recipe has been updated to make a baked sticky rice cake in a 20cm (8in) square tin - a more sensible quantity for four people! But I'll leave the original recipe down below, for those that prefer slightly larger quantities. The ingredients and methodology remain largely unchanged between the two recipes.

For this baked sticky rice cake, I made my own sweetened red bean paste (you can also make red bean paste in an Instant Pot!). If you're short on time, pre-made tinned versions are perfectly fine to use can usually be found in East Asian food markets, along with glutinous rice flour. Make sure you use glutinous rice flour and not normal rice flour, or you will not achieve the sticky texture. Glutinous here simply means sticky - this recipe is, in fact, gluten free.

I also used flavourless coconut oil for the fat, but feel free to use any other vegetable oil, or even butter, in your baked sticky rice cake. This really comes down to personal taste preference.

This traditional treat is a sweet way to celebrate Chinese New Year and can be served warm or at room temperature. I hope you'll enjoy it, and 恭喜发财 (gongxi facai) - Congratulations and Happy New Year! If you haven't got much of a sweet tooth, try this savoury Chinese rice cake stir fry - equally delicious and just as lucky to eat!

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Here's what you'll need to make this baked sticky rice cake:
(Click here to jump straight to the recipe)

65g demerara sugar
100ml flavourless vegetable oil or butter
2 large eggs
250g glutinous rice flour
200ml milk
250g sweetened red bean paste

And here's what you'll need to do:

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Let us know any thoughts, comments or questions by getting in touch here.

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