Parmesan rice cakes taste so fantastic, you won’t believe how basic the ingredients are and how quick they come together. They are a great way to use up leftover rice and bread crumbs made from bread & cracker ends as well.
Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.
Parmesan rice cakes is one of my most popular recipes, both with my family and here on AOC. In fact, it was one of the first recipes I published since I knew it was a winner (just like my anytime homemade ketchup and simple homemade chocolate syrup).
When our kids were younger, we ate Parmesan rice cakes probably a couple times a month. And each time someone usually cheered, they are so loved. Now I make them a bit less, but it’s still a wonderful way to use up leftover rice.
In fact, when I make our menu I will actually plan to make more rice than I need one night so that I can make this recipe a few days later (I call this “planned leftovers” and it’s a great way to make menu planning easier). 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!
If you like to meal prep, you could make all the rice you needed for the week – or even two weeks – and then freeze the rice in portions for the recipes and meals you’re planning. Rice freezes really well, you’d just need to remember to thaw it first before making the parmesan rice cakes.
Parmesan Rice Cakes
Supplies to Make Parmesan Rice Cakes
- Griddle (or frying pan) – I used to have a full-sized griddle like this and now use a slightly smaller one that still fits a batch of rice cakes.
- Wide spatula safe for griddle.
- Stainless steel measuring cups.
- Mixing bowl – I use the bowls in this set of three glass bowls all the time for recipes like this and lots others.
- Ingredients for rice cakes.
The five ingredients you need to make parmesan rice cakes are all real and very simple: cooked rice (preferably leftover), homemade bread crumbs (this is a great way to use these up – you can use gluten-free bread crumbs if needed); onion, eggs, and Parmesan cheese. UPDATE: You don’t have to use the bread crumbs – I found out that using just the eggs and parmesan is enough to hold them together if you up the parmesan to 1 cup (to 3 cups rice as in the recipe).
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.
If you use a griddle to cook them, you can do a whole batch at one time. If using a pan you can 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 my criteria that make for a great recipe! Well, after tasting good, that is.
And I promise you are going to love these…unless you have a dairy sensitivity, to which I can only say – I’m so sorry. Truly.
Serving suggestions:
- Make them the main dish for a meatless meal and serve with a salad.
- Serve as a side dish for any meat, poultry or seafood.
- Make ahead and grill them a few minutes to heat along with Soy Sriracha Chicken and Grilled Vegetables.
- Serve them for lunch with cut veggies and Ranch or Feta Dip.
Parmesan Rice Cakes
Ingredients
- 3 cups cooked rice
- 3/4 cup bread crumbs*
- 3 eggs
- 2/3 cup grated Parmesan cheese
- 1/4 cup onion finely minced
- 1/2 teaspoon each salt and pepper or to taste
- oil for pan
Instructions
- 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 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.
- Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
- Serve immediately.
Notes
Nutrition
This recipe has been updated- it was first published in March of 2009. This parmesan rice cakes recipe is so popular with my family that I published it in the first months of AOC’s first year – if any recipe deserves to be updated, it’s this one!
More easy side dishes you may like:
Zucchini-Feta Fritters with Lime
Simple Flavorful Baked Tasty Rice
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Simple Real Food Dinner Menus + Shopping Lists
Subscribe to AOC's popular weekly newsletter AND get access to this Seasonal Menu Ebook with 20 weeks of dinner menu ideas in the VIP Subscriber Library! The Library also includes notebooks, checklists, organizing helps, recipes and more. We'll never send spam - read our Privacy Policy here.
Maureen says
Very good way to use up leftover rice๐
Jami says
Agree!!
Donna Friese says
Can I cook these in the oven?
Jami says
Probably, though I haven’t tried it – you’ll have to experiment!
Carmen says
Great recipe! I have been making it for years now. Today I made them in my air fryer for the first time – they are even better that way and you safe the oil youโd put in the pan ๐ If anyones interested in the settings I used – 9 minutes on 390 degrees – I arranged them in a single layer and flipped them over after the first 5 minutes.
Jami says
Whoa – I hadn’t even thought of that! Sounds great. Did you place them on parchment? Just wondering about oozing through the rack…
Carmen says
No,I didnโt use any parchment paper. No oozing whatsoever ๐
Mariah Jade says
Were so good! I have a beautiful pic that I wish I could share! Made 2/3 of recipe and 2 tsp of tapioca starch and no bread crumbs. Stayed together beautifully! Cooked on med high for 4-5 min on each side!
Jami says
This is good to know, Mariah – I have people asking about the bread crumbs. You could share the photo on AOC’s Facebook page if you want. ๐
Renina says
Have you tried mixing up the ingredients and storing ITV overnight in the fridge to fry it next day?
Jami says
I haven’t, Renina, but I can’t think of why that wouldn’t work.
Renina says
Thanks! I ended up forgetting to mix everything last night and just made it for tonightโs dinner. I liked it a lot! That must be very nice with some shredded sharp cheddar and bacon. Yum!
Jami says
I’m glad you liked it! I’ve never thought to change them up, but cheddar and bacon DO sound delicious. ๐
Natalya says
Made these with a mix of brown and wild rice. They were delicious and whole family gobbled them up. I did have a slight issue with them staying together, weren’t as nice as you pic!
Jami says
Glad your family liked them, Natalya! Adding another egg will help them stick together, sometimes it depends on how big the eggs are and other ingredients. If they look dry I add another.
easypeasylifematters says
Oh! These do sound delicious! Gotta give it a try! ๐
Sel says
very nice, reminds me of the many Italian ideas using leftover rice…..by the
way, i like your style of cooking with less fat and less meat….
daisy says
I think I can adapt these to our diets. Thanks for the recipe!!!
Jami says
Great – I hope your family likes them as much as ours!
Maria says
Thank you so much for this recipe.
Gayle 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.
[email protected] 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?” ๐
Kim says
These sound really yummy! I will have to give it a try. Do you serve them as a side dish?
Hilmarose says
DITTO!!! These look and sound YUMMY!!! I am gonna have to try them! Thanks for sharing!!!!