Low Calorie Rice Cakes
Uncover the secrets to enjoying delicious low calorie rice cakes while keeping your diet in check.
Ingredients
Basic Ingredients for Homemade Low Calorie Rice Cakes:
- 1 cup cooked brown rice or use white rice if preferred, but brown rice offers more fiber
- 1 large egg white acts as a natural binder
- 1 tablespoon water optional, to adjust texture
- Pinch of sea salt for light flavor
- These four ingredients are all you really need to form your own low calorie rice cakes. You can shape and bake them for a crisp texture without using oil or butter which keeps the calories low.
Optional Add-Ins (For Flavor Without the Extra Calories):
- Chopped herbs like parsley or chives for a savory version
- Cinnamon or vanilla for a subtle sweetness
- Nutritional yeast for a cheesy, plant-based flavor
- Sesame or chia seeds add crunch and healthy fats, in small amounts
Instructions
Cook the Rice
- Start by cooking 1 cup of brown rice (or white rice if you prefer). If you’re using leftover rice, that works too! Just make sure the rice is fully cooked and not too sticky.
Prepare the Egg Whites
- In a separate bowl, whisk the egg white until it’s slightly frothy. This helps to bind the rice together and give your rice cakes a firm texture.
Combine the Rice and Egg White
- In a large mixing bowl, combine the cooked rice with the whisked egg white. Add a pinch of sea salt for a mild flavor, or any spices you prefer. Mix everything together until the rice is evenly coated with the egg white.
Shape the Rice Cakes
- Take small portions of the rice mixture and shape them into compact rounds. You can use your hands or a spoon to help mold the mixture into the desired size, typically around 2 to 3 inches in diameter.
Bake or Pan-Fry
- For a healthier option, bake the rice cakes. Preheat your oven to 350°F (175°C), then place the rice cakes on a parchment-lined baking sheet. Bake for 15 to 20 minutes or until they’re golden and crispy on the edges.
- Alternatively, if you prefer a crispier texture, you can pan-fry the rice cakes in a non-stick pan over medium heat. Lightly spray the pan with cooking spray and cook each side for about 3 to 4 minutes until golden brown.
Cool and Serve
- Let the rice cakes cool down a bit before serving to help them firm up. This step ensures they become crispier and have the perfect texture.
Video
Notes
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 rice cakes
- Calories: Approximately 40-50 calories per rice cake