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

Scale

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)

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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.