If you’re looking for a comforting, savory treat that feels like a warm hug in every bite, the Butter Yogurt Rice Cakes Recipe is about to become your new favorite. These golden, fluffy rice cakes combine the creamy tang of yogurt with the rich goodness of butter and Parmesan cheese, creating a delightful texture that’s crispy on the outside and tender within. Perfect as a side dish or a snack, this recipe is surprisingly easy to whip up and versatile enough to please the whole family. Get ready to fall in love with this simple yet irresistible dish that turns everyday ingredients into something truly special.
Ingredients You’ll Need
This Butter Yogurt Rice Cakes Recipe shines because of its simple, humble ingredients that each add their own magic. From the creamy yogurt providing moisture and tang, to the Parmesan cheese adding a savory punch and depth, every component plays a key role in delivering flavor, texture, and that perfect golden color.
- 2 cups cooked white rice (cooled): Using day-old rice helps the cakes hold together better for that perfect bite.
- 1 cup plain whole milk yogurt: Adds creaminess and a subtle tang that brightens the dish.
- 2 tablespoons unsalted butter (melted): Infuses the cakes with richness and helps achieve a tender crumb.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty flavor that enhances every mouthful.
- 1 large egg (beaten): Acts as the binding agent, holding everything together beautifully.
- 2 tablespoons all-purpose flour: Gives structure without being heavy.
- 1/2 teaspoon salt: Balances flavors and brings out the natural taste of the ingredients.
- 1/4 teaspoon black pepper: Adds a subtle spice to awaken the palate.
- 1/4 teaspoon garlic powder (optional): For an extra hint of savory depth.
- 2 tablespoons chopped fresh chives or parsley (optional): Fresh herbs brighten the flavor and add a pop of color.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F and greasing a muffin tin or small ramekins generously with butter. This step is crucial because it ensures your rice cakes won’t stick and will have a lovely buttery crust all around.
Step 2: Combine the Wet Ingredients
In a large bowl, mix the cooled cooked rice, plain whole milk yogurt, melted butter, grated Parmesan, and the beaten egg. Stir everything together until the mixture is smooth and evenly blended, laying the foundation for those tender, flavorful cakes.
Step 3: Add the Dry Ingredients
Sprinkle in the flour, salt, black pepper, and garlic powder if you’re using it. Gently fold these into the wet mixture, making sure the flour is well incorporated without overmixing, so your rice cakes stay light and tender.
Step 4: Fold in Fresh Herbs
If you’re adding chopped chives or parsley, now’s the time. These herbs infuse a fresh, vibrant taste and pretty flecks of green that make the cakes even more inviting.
Step 5: Fill Your Muffin Tin
Spoon the rice mixture evenly into the buttered muffin tin, pressing down gently to pack it well. This helps the cakes hold their shape during baking and develop a slight crust on top.
Step 6: Bake to Perfection
Pop the tray into your preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops are lightly golden and set. Let them cool for about 5 minutes before carefully removing them from the pan to enjoy.
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
A simple pat of butter melted over the warm rice cakes is pure bliss, adding sheen and richness. Fresh herbs like chives or parsley sprinkled on top enhance the visual appeal and fresh flavor, making every bite more exciting.
Side Dishes
These rice cakes pair beautifully with a crisp green salad for a light meal or alongside roasted vegetables to keep things hearty but balanced. They also work as a charming side to grilled chicken or fish, soaking up sauces and complementing savory mains effortlessly.
Creative Ways to Present
For parties or brunch, try stacking these rice cakes with layers of smoked salmon and crème fraîche, or top with a dollop of spicy tomato chutney for a flavor twist. Serve mini versions as appetizers, garnished with edible flowers or microgreens to impress guests with both taste and presentation.
Make Ahead and Storage
Storing Leftovers
If you have any Butter Yogurt Rice Cakes Recipe leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making it easy to enjoy them as a quick snack or side at your convenience.
Freezing
Want to enjoy these anytime? Freeze the cooled rice cakes in a single layer on a baking sheet, then transfer to a freezer bag once solid. They freeze beautifully for up to two months, allowing you to pull out a batch whenever the craving strikes.
Reheating
To bring your rice cakes back to life, reheat them in the oven at 350°F for about 10 minutes or toss them in an air fryer for a few minutes to regain crisp edges. Avoid the microwave if you want to keep the delightful texture intact.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and a bit more chewiness. Make sure it’s cooked and cooled well to help the cakes hold together. You might need to adjust baking time slightly due to the denser texture.
Is it necessary to use whole milk yogurt?
Whole milk yogurt offers the best creaminess and richness for these cakes, but you can substitute with Greek yogurt or lower-fat versions if preferred. Just keep in mind that the texture might be slightly different, perhaps less tender.
Can I make this recipe vegan?
With some tweaks, yes! Replace butter with a plant-based alternative, use a non-dairy yogurt, and substitute the egg with a flax or chia egg for binding. The flavor will differ but still be delicious.
What if I don’t have Parmesan cheese?
You can use other hard cheeses like Asiago or Pecorino Romano, or even a mild cheddar for a different flavor profile. Each will add its unique character, so feel free to experiment.
How do I get crispy bottoms on the rice cakes?
Baking in a well-buttered skillet instead of a muffin tin helps develop a crispier bottom crust. You can also try briefly broiling at the end of baking, but keep a close watch to avoid burning.
Final Thoughts
Trying the Butter Yogurt Rice Cakes Recipe is like discovering a cozy new favorite. They’re surprisingly easy to make, customizable, and bring a comforting flavor twist to your usual side dishes. Whether you’re cooking for family, entertaining friends, or just treating yourself, these rice cakes are sure to bring smiles all around. So grab your ingredients, preheat that oven, and get ready to enjoy a warm, buttery delight that’s packed with wholesome goodness.
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Butter Yogurt Rice Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 rice cakes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Butter Yogurt Rice Cakes are a savory, comforting side dish made with cooked white rice, creamy yogurt, melted butter, and Parmesan cheese. Baked to golden perfection, they offer a tender interior with a lightly crisp exterior and subtle herbaceous notes from fresh chives or parsley. Perfect for using up day-old rice, these easy-to-make cakes are ideal for a quick snack or accompaniment to your favorite meal.
Ingredients
Rice Cake Mixture
- 2 cups cooked white rice, cooled
- 1 cup plain whole milk yogurt
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or small ramekins with butter to prevent sticking and help in browning.
- Mix Wet Ingredients: In a large bowl, combine the cooled cooked rice, plain whole milk yogurt, melted unsalted butter, grated Parmesan cheese, and beaten egg. Stir well until all ingredients are thoroughly mixed and the mixture is creamy.
- Add Dry Ingredients: Sprinkle in the all-purpose flour, salt, black pepper, and garlic powder if using. Stir until these seasonings and flour are evenly incorporated into the rice mixture.
- Fold in Herbs: Gently fold in the chopped fresh chives or parsley if you choose to use them. This adds a fresh, herbal flavor to the rice cakes.
- Fill and Press: Spoon the mixture evenly into the prepared muffin tin cups, pressing down gently with the back of the spoon to compact the mixture and help the cakes hold their shape.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops of the rice cakes are lightly golden and fully set.
- Cool and Serve: Remove the rice cakes from the oven and let them cool for about 5 minutes in the pan. Carefully remove from the muffin tin and serve warm. Optionally, top with an extra pat of butter for added richness.
Notes
- Using day-old rice ensures the best texture and allows the cakes to hold together well.
- These rice cakes can be reheated in either the oven or air fryer to maintain their crisp edges.
- For an extra crispy bottom, consider baking the mixture in a well-buttered skillet instead of a muffin tin.
