Description
These Gluten-Free Rice Cakes are a simple and healthy snack option perfect for those following a gluten-free diet. Made with just a few basic ingredients like short-grain white rice, water, and a pinch of salt, these crispy and light rice cakes are easy to make at home. Enjoy them plain or top them with your favorite spreads, vegetables, or proteins for a versatile, low-calorie snack.
Ingredients
Scale
- 2 cups of short-grain white rice
- Water (for soaking and cooking)
- Salt to taste
Instructions
- Soak the Rice: Place the rice in a bowl and cover it with water. Soak for about 4 hours.
- Cook the Rice: Drain the soaked rice and transfer it to a pot with fresh water. Cook until the rice is fully cooked and sticky.
- Shape the Cakes: With wet hands, shape small portions of the cooked rice into flat, round cakes.
- Dry the Cakes: Let the shaped rice cakes dry in a warm place for 4-5 hours to remove excess moisture.
- Bake: Preheat your oven to 300°F (150°C). Bake the dried rice cakes for 30 minutes or until they are crispy and golden brown.
Notes
For added flavor, mix in a bit of seaweed, sesame seeds, or herbs into the rice before shaping. Store the rice cakes in an airtight container to maintain crispness for up to a week.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Side Dish, Snack
- Cuisine: asian-inspired, gluten-free
Nutrition
- Calories: 35
Keywords: Easy Gluten-Free Recipes, Gluten Free Rice Cakes, Healthy Snacks, Homemade Rice Cakes, Low-Calorie Snacks