Ingredients
Rice Cakes
- 4 cups cooked Riceland long grain white or parboiled rice
- 2 large eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 Tbsp tomato paste
- ¼ cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 2 tsp chili powder
- ¾ tsp salt
- ¼ tsp black pepper
- Cooking oil or spray for cooking
Topping Options
- Refried beans or black beans
- Salsa or pico de gallo
- Shredded lettuce
- Sour cream or crema
- Pickled jalapeno slices
- Avocado
Instructions
- In a large mixing bowl, combine rice, eggs, shredded cheese, tomato paste, onion, garlic, cumin, chili powder, salt, and pepper.
- Mix thoroughly until the rice becomes slightly sticky and all ingredients are evenly distributed. The mixture should hold together when pressed.
- Place ring mold (3½–4 inches wide) on a parchment-lined sheet tray.
- Firmly press ½ to ¾ cup of the rice mixture into each mold.
- Carefully remove the mold and smooth edges if needed.
- Refrigerate for 30-45 minutes to help the rice cakes set and hold their shape.
Pan-Fry (For Crispiest Texture)
- Heat 2–3 Tbsp oil in a large skillet over medium heat.
- Cook rice cakes for 3–4 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel–lined plate.
Air Fry
- Preheat air fryer to 400°F.
- Lightly spray both sides of rice cakes with oil.
- Air fry for 8–10 minutes, flipping halfway, until crisp and heated through.
Oven Bake
- Preheat oven to 425°F.
- Place rice cakes on a lightly greased or parchment-lined baking sheet. Lightly spray tops with oil.
- Bake for 18–22 minutes, flipping once halfway, until golden and firm.
- Top with desired toppings and serve.
Notes
- Overcooked rice works great for binding.
- These rice cakes can be formed up to 24 hours in advance and held refrigerated.
- Set up a topping bar for a customizable option.
