1. Could I substitute another kind of rice?

Yes! Although the best, smoothest texture will be obtained with white rice, brown rice can be used for a nuttier flavor, or jasmine rice for an aromatic twist.

2. What’s the best kind of yogurt to use?

Plain full-fat yogurt is optimal for this recipe because of its creaminess, but you can swap it for Greek yogurt if you’d prefer a denser texture.

3. Can this Rice Cake be made gluten free?

Absolutely! Simply substitute an equal weight of gluten-free flour or almond flour in place of the all-purpose flour.

4. How should I store Butter Yogurt Rice Cakes?

Keep them in an airtight container at room temperature for between 2 days and up to 5 in the fridge. Reheat briefly in the microwave before serving, for that fresh-out-of-the-oven taste.

5. Can I freeze them?

Yes! These rice cakes freeze wonderfully. Tightly wrap each cake in plastic wrap and place inside a freezer-safe bag, for up to 2 months. To reheat, thaw and warm in oven or microwave.

Quick Butter Yogurt Rice Cakes

Ingredients

Scale

Here’s everything you need to make these buttery and tangy rice cakes:

1 cup cooked rice
½ cup plain yogurt (preferably full-fat for a rich flavor)
2 large eggs
3 tbsp unsalted butter (melted and slightly cooled)
½ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt

Optional add-ons:

Zest of 1 lemon for a citrusy kick
¼ cup raisins or dried cranberries for sweetness
¼ cup chopped nuts (like almonds or pecans) for crunch

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Instructions

Step 1: Preheat Your Oven

Oven 350F (175C) Buttered a muffin tin or a small cake pan, or lined it with parchment paper.

Step 2: Blend the Cooked Rice

Transfer the cooked rice into the bowl of a food processor or blender and pulse until smooth and creamy. This creates a uniform texture of your rice cakes.

Step 3: Mix Wet Ingredients

Whisk together the yogurt, eggs, melted butter, sugar and vanilla extract in a big mixing bowl. Beat smooth and thoroughly combined.

Step 4: Add Dry Ingredients

Sift in flour, baking powder and salt to the wet mixture. Fold gently using a spatula. Be careful not to overmix as this will change the texture of your rice cakes.

Step 5: Add Blended Rice

Incorporate the blended rice into the batter until fully incorporated. If you’re using any add-ins (like lemon zest or dried fruits), this is when to toss them in.

Step 6: Fill and Bake

Spoon the batter into the prepared pan or muffin tin, filling each well to three-quarters full. Bake for 25–30 minutes or until golden on top and a toothpick inserted in the centre comes out clean.

Step 7: Cool and Enjoy

Let the rice cakes cool in the pan for 10 minutes, then transfer them to a wire rack. Serve hot or at room temperature

Notes

How to serve butter yogurt rice cakes

Breakfast: With a drizzle of honey and a cup of coffee or tea for the best morning.
Dessert: With a dollop of whipped cream, a sprinkle of powdered sugar or a drizzle of chocolate sauce.
Snack: Serve plain or with a side of fruit for a light treat that still satisfies.

Nutritional Information (Per Serving)

Calories: 200
Protein: 4g
Fat: 8g
Saturated Fat: 4.5g
Carbohydrates: 26g
Sugar: 12g
Fiber: 0.8g
Sodium: 130mg
Calcium: 40mg

Author: Susan M
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Fusion
Diet: Vegetarian