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    Home » Whole Food Recipes » Easy Side Dishes

    January 8, 2019 | By Jami

    Parmesan Rice Cakes Recipe - Simple & Delicious

    Jump to Recipe

    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.

    Parmesan Rice Cakes on plate

    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.

    Parmesan rice cakes above

    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

    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.

    Parmesan rice cakes

    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.

    Easy Parmesan rice cakes

    Parmesan Rice Cakes- an easy side dish using leftover rice.
    Print Recipe Pin Recipe
    4.43 from 192 votes

    Parmesan Rice Cakes

    Your whole family will love the flavor of this favorite side dish - it's a crispy, cheesy way to use up leftover rice!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Yield: 8 to 10 cakes
    Author: Jami Boys

    Ingredients

    • 3 cups cooked rice
    • 3/4 cup bread crumbs*
    • 3 eggs
    • 2/3 cup grated Parmesan cheese
    • 1/4 cup onion finely minced
    • 1/2-3/4 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

    *Update: You can omit the bread crumbs to make gluten free by increasing the cheese to 1 cup. Proceed with recipe as normal.
    To Make Ahead: Cover cooled patties and refrigerate until needed (or even freeze), reheating them in a 350 degree oven (or even on the grill) for a few minutes until warm and crisp.

    Nutrition

    Serving: 2cakes | Calories: 285kcal | Carbohydrates: 44.6g | Protein: 10.9g | Fat: 6.4g | Saturated Fat: 2.9g | Cholesterol: 110mg | Sodium: 592mg | Fiber: 1.3g | Sugar: 1.4g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    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 - An Oregon Cottage

    Zucchini-Feta Fritters with Lime

    A family favorite! Simple Flavorful Baked Tasty Rice

    Simple Flavorful Baked Tasty Rice

    Grilled Potato Planks | The easiest way to grill potatoes without precooking- as thin planks!

    Grilled Potato Planks

    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.

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Rebecca says

      April 26, 2021 at 7:07 am

      5 stars
      I love these! I added red bell pepper. They reminded me so much of crab cakes that the second thing I made them, I added Ol' Bay seasoning. There are so many variations you can do.

      Reply
      • Jami says

        April 29, 2021 at 9:18 am

        Ooh, those additions sound great, Rebecca!
        Thanks so much for the review. 🙂

        Reply
    2. Isabel says

      February 12, 2021 at 5:33 pm

      5 stars
      This was a great recipe to use up left-over rice. I just added a little more Parmesan (we love it!). We all enjoyed it. Thank you.

      Reply
      • Jami says

        February 15, 2021 at 10:50 am

        Glad you enjoyed this, Isabel - thanks for the review!

        Reply
    3. Jess says

      January 20, 2021 at 4:18 pm

      What do you eat these with or do you dip them in a sauce?

      Reply
      • Jami says

        January 22, 2021 at 9:16 am

        I usually use them as a side dish just on their own. I do like them with Addictive Tomato Chutney and sometimes Salsa and sour cream.

        Reply
    4. Betty says

      November 21, 2020 at 9:07 am

      JAMI, THANK YOU FOR THE WONDERFUL IDEAS & RecIPES YOU BRING US. i APPRECIATE YOUR DEDICATED WORK. i WANT TO TRY THESE BUT HAVE TO WATCH CARBS CAREFULLY, DO YOU THINK THE RICE CAKES COULD BE MADE FROM CAULIFLOWER RICE? i LOVE CAULIFLWER RICE & MY FAMILY CAN NOT TELL THE DIFFERENCE OR AT LEAST THEY HAVE NOT SAID ANYTHING, HA. HAVE A bLESSED tHANKSGIVING!

      Reply
      • Jami says

        November 23, 2020 at 7:32 pm

        Oh, that's a great idea, Betty! I think if the cauli rice is cooked so all the liquid is out, this would work!

        Reply
    5. Jennifer Evans says

      November 06, 2020 at 8:55 am

      Tried these today when I had too much leftover rice. Love them, especially with a dipping sauce of some sort. My son even enjoyed them!

      Reply
      • Jami says

        November 12, 2020 at 11:53 am

        Oh, yes - we love them with Addictive Tomato Chutney. 🙂

        Reply
    6. Maureen says

      September 07, 2020 at 10:58 am

      5 stars
      Very good way to use up leftover rice🌞

      Reply
      • Jami says

        September 07, 2020 at 1:12 pm

        Agree!!

        Reply
    7. Donna Friese says

      January 14, 2020 at 12:25 pm

      Can I cook these in the oven?

      Reply
      • Jami says

        January 15, 2020 at 11:38 am

        Probably, though I haven't tried it - you'll have to experiment!

        Reply
      • jason says

        October 28, 2021 at 5:49 pm

        1 star
        Sorry, found this to be very bland. Maybe if you add fresh garlic and perhaps a pepper. Maybe even crumble up some bacon and put cheese on top. Unfortunately, 3/4 of it ended up in the trash.

        Reply
        • Jami says

          November 01, 2021 at 10:51 am

          Well we all have our preferences, that's for sure!
          I love the crispy, parmesan flavor of these - my husband likes to add hot sauce to his. 😀

          Reply
    8. Carmen says

      January 05, 2020 at 11:43 am

      5 stars
      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 you‘d put in the pan 🙂 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.

      Reply
      • Jami says

        January 06, 2020 at 2:49 pm

        Whoa - I hadn't even thought of that! Sounds great. Did you place them on parchment? Just wondering about oozing through the rack...

        Reply
        • Carmen says

          January 10, 2020 at 3:00 pm

          No,I didn’t use any parchment paper. No oozing whatsoever 🙂

          Reply
    9. Mariah Jade says

      February 02, 2018 at 9:08 pm

      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!

      Reply
      • Jami says

        February 03, 2018 at 3:00 pm

        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. 🙂

        Reply
    10. Renina says

      January 08, 2018 at 6:10 pm

      Have you tried mixing up the ingredients and storing ITV overnight in the fridge to fry it next day?

      Reply
      • Jami says

        January 09, 2018 at 5:17 pm

        I haven't, Renina, but I can't think of why that wouldn't work.

        Reply
        • Renina says

          January 09, 2018 at 6:31 pm

          Thanks! I ended up forgetting to mix everything last night and just made it for tonight’s dinner. I liked it a lot! That must be very nice with some shredded sharp cheddar and bacon. Yum!

          Reply
          • Jami says

            January 10, 2018 at 12:44 pm

            I'm glad you liked it! I've never thought to change them up, but cheddar and bacon DO sound delicious. 🙂

            Reply
    11. Natalya says

      July 17, 2016 at 10:00 am

      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!

      Reply
      • Jami says

        July 17, 2016 at 2:57 pm

        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.

        Reply
    12. easypeasylifematters says

      August 25, 2015 at 8:52 pm

      Oh! These do sound delicious! Gotta give it a try! 🙂

      Reply
    13. Sel says

      July 01, 2013 at 12:03 pm

      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....

      Reply
    14. daisy says

      August 13, 2012 at 11:17 am

      I think I can adapt these to our diets. Thanks for the recipe!!!

      Reply
      • Jami says

        August 13, 2012 at 2:53 pm

        Great - I hope your family likes them as much as ours!

        Reply
    15. Maria says

      June 03, 2009 at 7:20 pm

      Thank you so much for this recipe.

      Reply
    16. Gayle says

      May 01, 2009 at 4:10 pm

      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.

      Reply
    17. [email protected] An Oregon Cottage says

      April 28, 2009 at 9:00 pm

      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?" 🙂

      Reply
    18. Kim says

      April 27, 2009 at 10:59 pm

      These sound really yummy! I will have to give it a try. Do you serve them as a side dish?

      Reply
    19. Hilmarose says

      April 28, 2009 at 3:25 am

      DITTO!!! These look and sound YUMMY!!! I am gonna have to try them! Thanks for sharing!!!!

      Reply

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