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
Scale
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.
