This recipe is so popular with my family that I published it in the first months of AOC’s first year (2009), along with a yellowy little photo. If any recipe deserved to be updated, it’s this one, not just because it’s a great way to use up leftover rice and bread crumbs made from bread & cracker ends, but because it’s still a recipe that makes my family say “yeah!” Enjoy, friends!
Our family probably eats Parmesan rice cakes a couple times a month. And each time someone usually cheers, they are so loved. It’s a wonderful way to use up leftover rice, and when I’m making our menu I will plan to make enough rice one night that I can make these rice cakes a few days later (of course you could always make rice specifically for this recipe, but then you’d have to think about it about an hour earlier which doesn’t happen often for me…).
The 5 ingredients are real and simple: cooked (preferably leftover) rice, homemade bread crumbs (a great way to use these- use gluten-free bread crumbs if needed); onion, eggs, and Parmesan cheese.
Here’s a tip to shaping the cakes: use a 1/4 measuring cup to get almost equal-sized patties and then flip the cup over onto the griddle (or pan) and use the back of the measuring cup to flatten the patty (I use a griddle because I can cook a whole batch at one time – if using a pan, you will need to keep the cooked patties warm in a 200 degree oven while cooking the rest of the patties).
The total time for this recipe from start to finish is only about 15 minutes – simple and easy, two of AOC’s criteria! And I promise you are going to love these…unless you have a milk/cheese sensitivity, to which I can only say – I’m so sorry. Truly.
- 3 c. cooked rice
- ¾c. bread crumbs
- 3 eggs
- ⅔ c. grated Parmesan cheese
- ¼ cup onion, finely minced
- ½ tsp. each salt and pepper (or to taste)
- oil for pan
- Place all the ingredients in a bowl and mix well (tip: if mixture seems dry, add another egg - it should hold together, but not be too runny).
- Heat oil on a nonstick griddle or in a pan over medium-high heat.
- Using a ¼ cup measure, place a dollop of rice mixture on the griddle/pan, then use the back of the cup to flatten into a patty. Repeat with remaining rice mixture.
- Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
- Serve immediately.
Cover cooled patties and refrigerate until needed, reheating them in a 350 degree oven (or even on the grill) for a few minutes until warm and crisp.