Baked rice cakes: easy and crispy recipe with leftover rice, all the instructions to prepare them.
Do you have leftover rice and don’t know how to reuse it? These baked rice cakes are a simple and surprising solution.
They are made with a few ingredients, without the need for puffed rice, thin and crispy outside and soft inside.
Perfect as an appetizer, snack, aperitif or quick bite, they are also a great anti-waste idea.
If you also hate the puffed rice cakes you buy at the supermarket that taste more like cardboard than a snack, then this recipe is for you.
Get ready to be won over by these baked rice cakes made from leftover rice. Add the flour, spread on a baking sheet… and let the taste wrap you up!
Oh yes, they’re delicious!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 35 Minutes
- Portions: 2
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients. Baked rice cakes: easy and crispy recipe with leftover rice
- 4 oz cooked rice (cooked)
- 2 1/2 tablespoons 00 flour (all-purpose) (heaping)
- to taste pepper (optional: or paprika or rosemary or Parmesan)
Tools. Baked rice cakes: easy and crispy recipe with leftover rice
- 1 Baking sheet perforated
Steps. Baked rice cakes: easy and crispy recipe with leftover rice
How to prepare baked rice cakes using simply leftover rice
I used the leftover rice from a saffron risotto that had dried out by the end of lunch and transferred it to a bowl.
I added the flour, the pepper and mixed well, so that the rice could also be handled with the hands to obtain the typical rice cake shapes.
Since I’m always in a hurry I spread it all on a baking sheet lined with wet parchment paper and brushed with a drizzle of oil, without shaping it. I baked at 356°F (convection) for 15 minutes and then in conventional mode for another 10 minutes top and 10 minutes bottom, or until golden.
Let cool and enjoy the baked rice cakes
Tip
Spread the rice very well on the baking sheet; for an optimal result the layer must be very thin. If, unlike me, you want to make the typical round rice cake shape, you can also flip it halfway through baking for a more even result.
FAQ (Questions & Answers)
Can I use any type of rice?
Yes, I only recommend letting it rest for an hour so that it dries a bit—just enough time to finish your meal.
Can I make them without flour?
Flour helps bind them. Without it, they risk breaking. Alternatively, you can reduce it but not eliminate it entirely.
How to make them crispier?
Spread the mixture very thin and bake so that heat reaches both below and above; with the perforated baking sheet I recommend, the cooking is optimal.
Can they be stored?
Besides the fact that they disappear quickly, you can store them in the fridge for one day.
Can I flavor them?
Of course! Try: paprika, rosemary or Parmesan.
