If you’re searching for a delightful snack that feels like a warm hug, look no further than this Butter Yogurt Rice Cakes Recipe. Combining the creamy tang of yogurt with the comforting richness of butter and tender rice, these little cakes offer a perfectly balanced bite of softness and crispness. They’re simple to make, wonderfully versatile, and just the kind of treat that adds joy to teatime or a quick breakfast boost. Trust me, once you try this Butter Yogurt Rice Cakes Recipe, it might just become a staple in your kitchen rotation.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it calls for just a handful of simple ingredients, yet each one plays a vital role in crafting those moist, flavorful rice cakes you’ll love. From the creamy yogurt that binds the mixture to the butter that gives a golden crust and extra richness, every element counts.
- Cooked white rice (2 cups): Preferably short-grain for that ideal sticky texture, it forms the base of the cakes.
- Plain whole milk yogurt (1/2 cup): Adds moisture, subtle tang, and helps bind the rice together deliciously.
- Melted unsalted butter (2 tablespoons): Infuses richness and aids in browning during cooking; use a bit more for frying.
- Honey or maple syrup (1 tablespoon, optional): A touch of sweetness to round out the flavors beautifully if desired.
- Salt (1/4 teaspoon): Essential for enhancing all the flavors in the recipe.
- Ground cinnamon (1/4 teaspoon, optional): A warming spice to add a subtle hint of depth, perfect in sweeter versions.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Mix the Ingredients
In a medium bowl, combine your cooked rice, plain yogurt, melted butter, salt, and honey or maple syrup if you’re going for the sweet version. Stir everything together until the mixture looks cohesive and just a bit sticky. This step ensures every rice grain is coated with flavor and the yogurt helps hold the shape when cooking.
Step 2: Shape the Rice Cakes
Using your hands, gently form the rice mixture into small patties about 2 inches wide and half an inch thick. The key here is to be firm enough that they won’t fall apart but gentle enough to keep the texture light and tender inside. Don’t worry if they’re not perfect—it just adds to their homemade charm.
Step 3: Heat the Skillet and Cook
Warm up a nonstick skillet or griddle over medium heat and add a little butter to coat the surface. This butter not only prevents sticking but also adds a golden, crispy crust to the rice cakes. Cook the patties for about 3 to 4 minutes on each side, until they develop a gorgeous golden brown color and almost crispy edge, giving you the best contrast of texture.
Step 4: Cool and Serve
Once cooked, transfer the rice cakes to a plate and allow them to cool slightly. They can be enjoyed warm or at room temperature, making them super convenient for any time you’re craving a tasty snack.
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
The beauty of this Butter Yogurt Rice Cakes Recipe is how easily you can dress them up. Sprinkle some finely chopped fresh herbs like mint or cilantro for a fresh burst, or simply dust a pinch of cinnamon or powdered sugar for the sweeter variation. If you want a savory touch, a light drizzle of soy sauce or a dollop of sour cream hits the spot.
Side Dishes
Pair these rice cakes with fresh salads, like a crisp cucumber and tomato mix or a bright green herb salad to cut through the richness. They also complement grilled vegetables or a mild curry wonderfully, turning your snack into a satisfying mini meal.
Creative Ways to Present
Think beyond plain plates—stack the rice cakes like mini towers with layers of yogurt and fruit or avocado slices in between for a stunning presentation. Alternatively, cut the cakes into smaller pieces and serve them as bite-sized appetizers at your next gathering. They’re easy to hold and offer a unique twist on traditional finger foods.
Make Ahead and Storage
Storing Leftovers
Leftover Butter Yogurt Rice Cakes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep them separated with parchment paper to prevent sticking. They lose a bit of their crispness but remain flavorful and satisfying.
Freezing
To freeze, place the uncooked shaped patties on a parchment-lined tray and freeze until solid. Then transfer them into a freezer bag or container to save space. When you’re ready to enjoy, cook them straight from frozen, adding a minute or two to the cooking time to ensure they heat through completely.
Reheating
Reheat leftover rice cakes in a skillet with a little butter over medium heat. This method brings back their crisp exterior while warming the inside evenly. Avoid the microwave if you want to maintain that delightful texture.
FAQs
Can I use leftover rice for this recipe?
Absolutely! Using day-old rice is actually preferred because it’s drier and sticks together better, making your rice cakes easier to shape and cook.
Is it possible to make a vegan version?
Yes, you can swap the butter with a plant-based alternative and use coconut or almond yogurt instead of dairy yogurt to keep it vegan-friendly. The texture and flavor will still be delightful.
Can I add savory ingredients to the Butter Yogurt Rice Cakes Recipe?
Definitely! Skip the sweeteners and cinnamon, then mix in chopped scallions, fresh herbs, or even grated cheese for a savory twist that’s just as delicious.
How do I prevent the rice cakes from falling apart?
The key is using sticky short-grain rice and yogurt as a binder. Press the patties firmly but gently. Also, cooking them slowly over medium heat helps them hold together without burning.
Are these rice cakes gluten-free?
Yes, since the recipe uses rice and dairy ingredients without any flour or gluten additives, it’s naturally gluten-free, making it a great option for those avoiding gluten.
Final Thoughts
I can’t recommend this Butter Yogurt Rice Cakes Recipe enough—it’s simple, tasty, and endlessly adaptable, perfect for anyone who loves a comforting snack with a unique twist. Whether you’re making them sweet or savory, these rice cakes bring warmth and a homey feel to the table that’s hard to beat. Give them a try, share them with friends, and watch as they quickly become one of your favorite easy recipes to whip up again and again.
Print
Butter Yogurt Rice Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 rice cakes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
- Diet: Vegetarian
Description
Butter Yogurt Rice Cakes are a delicious and easy-to-make snack that combines creamy yogurt, buttery richness, and tender cooked rice into crispy, golden patties. These flavorful rice cakes can be enjoyed warm or at room temperature, offering a perfect sweet or savory treat inspired by Asian flavors.
Ingredients
Main Ingredients
- 2 cups cooked white rice (preferably short-grain)
- 1/2 cup plain whole milk yogurt
- 2 tablespoons melted unsalted butter (plus more for cooking)
- 1 tablespoon honey or maple syrup (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Combine Ingredients: In a medium bowl, mix together the cooked rice, yogurt, melted butter, salt, and honey or maple syrup if you choose to use it. Stir the mixture well until fully combined and slightly sticky.
- Shape Patties: Using your hands, shape the rice mixture into small patties about 2 inches wide and 1/2 inch thick. Ensure they hold together well for cooking.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Add a small amount of butter to the pan to prevent sticking and add flavor.
- Cook Patties: Place the rice cakes in the skillet and cook for 3 to 4 minutes on each side, until they are golden brown and have a crisp exterior.
- Serve: Remove the cooked rice cakes and let them cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
- Use day-old rice for the best texture to ensure the cakes hold together well.
- For a savory twist, omit the sweeteners and cinnamon, and add chopped scallions or fresh herbs instead.
