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.
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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.
- 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.
Click the arrow for the full parmesan rice cake recipe (with print options)!
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