Parmesan Rice Cakes

Parmesan Rice Cakes

Our family probably has Parmesan Rice Cakes a couple times a month. And each time someone usually cheers, they are so universally liked. It’s a wonderful way to use up leftover rice, and when I’m making our menu I will plan to have rice one night and then these 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.


Here are the simple ingredients: leftover rice (I have 3-4 cups this time, but that changes depending – the recipe is very adaptable), some homemade bread crumbs (which I store in the freezer); onion, eggs, and Parmesan. I typically use about a cup of bread crumbs to 3-4 cups of rice, though I’ve been known to up the amount of bread crumbs when I don’t have enough rice to stretch the recipe, but that’s our secret, OK?

Oh, a note about the eggs. I start with 3 eggs, but depending on the amount of rice I have to use up, I might add another if it looks too dry after mixing (the ratio is generally 1 egg to 1 cup of cooked rice).

shaping parmesan rice cakes

To shape the cakes, I find it easiest to use a 1/4 measuring cup to get (almost) equal-sized patties. Simply flip the cup over onto the griddle (or pan) and then use the back of the measuring cup to flatten the patty.  I like to 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.

cooking parmesan rice cakes

Cook them until golden brown on one side then flip and cook until brown on the other side. That’s it – the total time for this recipe from start to finish is only about 20 minutes. See? Simple and easy, two of our cottage 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.


Parmesan Rice Cakes

  • 2-4 c. cooked rice
  • 3/4 – 1-1/4 c. bread crumbs
  • 2-4 eggs
  • 1/2 – 3/4 c. grated Parmesan cheese
  • 1/4 cup onion, finely minced
  • salt and pepper
  • oil for pan
  1. Place rice, bread crumbs, eggs, cheese, onion, salt and pepper in a bowl and mix well. Start with lesser amount of egg and if mixture seems dry, add another. It should hold together, but not be too runny.
  2. Heat oil on a nonstick griddle or in a pan over medium-high heat.
  3. Using a 1/4 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.
  4. Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
  5. Serve immediately.

To Make Ahead: 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.

Makes about 10 to 12 patties.



  1. Jami@ An Oregon Cottage says

    I hope you both like them as much as we do. Yes, Kim, I serve them as a side dish because I live in a house of carnivors! I think they would be lovely served with a room-temp. bean salad on a bed of lettuce, but if I tried that now all I would hear would be, “Is this all there is?” :-)

  2. says

    Yum! Sounds like something everyone would like. I have frozen leftover rice in my freezer and I think we’re going to try this for lunch today.

  3. Sel says

    very nice, reminds me of the many Italian ideas using leftover rice… the
    way, i like your style of cooking with less fat and less meat….


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