If you crave a comforting, crispy, and delightfully creamy snack, this Butter Yogurt Rice Cakes Recipe will become your new favorite. It’s a simple fusion of humble ingredients coming together to create these golden, melt-in-your-mouth cakes that balance the richness of butter with the tangy freshness of yogurt. Whether you want a quick breakfast, a satisfying side, or an adaptable appetizer, these rice cakes are packed with flavor and texture that will wow your taste buds every single time.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a special role in bringing the Butter Yogurt Rice Cakes Recipe to life—from the creamy base to the crispy exterior and the subtle fluffiness inside.
- Plain yogurt: Adds tanginess and moisture, keeping the cakes soft and tender.
- Unsalted butter (melted): Imparts rich flavor and a wonderful golden crisp when cooking.
- Cooked white rice: The star ingredient that creates the chewy, hearty texture; short-grain rice works best for stickiness.
- Large egg: Binds the mixture together ensuring perfect cake formation.
- All-purpose flour: Provides structure without weighing down the cakes.
- Salt: Enhances the natural flavors and balances the tang of yogurt.
- Baking powder: Lightens the texture to keep the rice cakes from becoming too dense.
- Optional chopped green onions or herbs: Freshness and a pop of color for garnish that elevates presentation.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Mix the Ingredients
Start by gathering your cooked rice, yogurt, melted butter, egg, flour, salt, and baking powder in a large bowl. Give everything a thorough stir until the mixture looks cohesive and slightly sticky. Don’t rush this step—ensuring even distribution will deliver consistent flavor in every bite. Then, let the mixture rest for 5 to 10 minutes; this resting time helps it thicken, making it easier to shape later.
Step 2: Heat the Skillet
Place a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. This not only prevents sticking but adds an extra layer of flavor and crispness. The right pan temperature is crucial to achieving that perfect golden crust while keeping the inside tender.
Step 3: Form and Cook the Rice Cakes
Using a 1/4 cup scoop, portion out the mixture onto the skillet. Flatten each scoop gently with a spatula to shape into a cake about half an inch thick. Cook for about 3 to 4 minutes on each side, waiting until the surface turns beautifully golden and crispy before flipping. Patience pays off here, as rushing will cause the cakes to fall apart or not brown properly.
Step 4: Keep Warm and Serve
As each batch finishes, transfer the cooked rice cakes to a warm plate to stay cozy while you finish the rest. This also allows you to serve them all fresh and hot, maximizing their delightful texture contrast between crunchy outside and creamy inside.
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
Chopped green onions or fresh herbs like cilantro or parsley add a burst of color and a fresh herbal note that cuts through the richness wonderfully. Feel free to sprinkle these on top just before serving to enhance both the look and taste. A light drizzle of chili oil or a dollop of sour cream can also bring an exciting twist.
Side Dishes
These rice cakes pair perfectly with a fresh salad, a tangy yogurt-based sauce, or even a bowl of warming soup. Their mild flavor and satisfying texture make them a versatile companion to just about any meal that could use a comforting starch element.
Creative Ways to Present
For a fun appetizer, try stacking smaller rice cakes into mini towers, secured with a toothpick and topped with a small dollop of flavored yogurt or a sprinkle of feta cheese. You can also turn them into sliders by sandwiching grilled vegetables or a slice of cheese between two cakes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra rice cakes, store them in an airtight container in the refrigerator. They will keep well for up to 2 days without losing too much of their texture or flavor.
Freezing
Butter Yogurt Rice Cakes Recipe can be frozen successfully. Place the cooled cakes on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This prevents sticking and makes it easy to grab a few at a time. They’ll keep well for up to 1 month.
Reheating
The best way to reheat is in a skillet over medium heat, which helps restore their crispy exterior. You can also use an oven or toaster oven to warm them through evenly while maintaining crunch. Microwaving is possible but may soften the cakes too much.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be substituted, though the texture will be a bit nuttier and less sticky. It may require slight adjustments in flour or cooking time to achieve the same binding effect.
What if I don’t have yogurt on hand?
You can try substituting with sour cream or a bit of cream cheese mixed with milk. Yogurt adds tang and moisture, so aim for something that mimics those qualities.
Are these rice cakes gluten-free?
As written, they contain all-purpose flour, which has gluten. You can replace it with a gluten-free flour blend for a gluten-free version without compromising texture.
Can I add other ingredients to the batter?
Absolutely! Finely grated cheese, minced garlic, or leftover veggies work wonderfully to boost flavor. Just make sure added ingredients don’t disturb the moisture balance.
What oil is best for cooking these rice cakes?
Butter or a neutral oil like canola or vegetable oil works best for frying. Butter adds extra richness, while neutral oils provide crispiness without overpowering flavor.
Final Thoughts
There’s something so satisfying about homemade Butter Yogurt Rice Cakes Recipe—the crispy edges, tender inside, and that lovely tang from yogurt make them irresistible. Whether you’re hosting friends, whipping up a quick snack, or adding a creative twist to your meal, these rice cakes will not disappoint. Give them a try, and watch them become a staple in your kitchen repertoire!
Print
Butter Yogurt Rice Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 rice cakes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
Delightfully crispy on the outside and tender on the inside, these Butter Yogurt Rice Cakes are a simple, savory treat perfect for using leftover rice. Combining creamy yogurt with melted butter and a hint of seasoning, these rice cakes offer a comforting fusion side dish that cooks quickly on the stovetop.
Ingredients
Main Ingredients
- 1 cup plain yogurt
- 2 tablespoons unsalted butter (melted)
- 2 cups cooked white rice (preferably short-grain)
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Garnish
- Chopped green onions or herbs
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked rice, yogurt, melted butter, egg, flour, salt, and baking powder. Stir until the mixture is fully incorporated.
- Rest the Mixture: Allow the batter to rest for 5 to 10 minutes so it can thicken slightly, improving the texture of the cakes.
- Prepare the Cooking Surface: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Shape and Cook Rice Cakes: Scoop about 1/4 cup of the mixture for each cake onto the skillet, flattening them gently with a spatula to form patties.
- Cook Until Golden: Cook each rice cake for 3 to 4 minutes on each side until they turn golden brown and develop a crispy exterior.
- Keep Warm and Serve: Transfer cooked rice cakes to a plate and keep warm while finishing the rest. Serve warm, garnished with chopped green onions or fresh herbs if desired.
Notes
- Enhance flavor by adding finely grated cheese, minced garlic, or leftover vegetables to the batter.
- Best enjoyed immediately while warm for optimal texture and taste.
- Can be refrigerated and gently reheated in a pan for later consumption.
