If you’re craving something delightfully comforting and unexpectedly delicious, look no further than this Butter Yogurt Rice Cakes Recipe. It transforms simple leftover rice into golden, crispy little cakes with a creamy yogurt tang and rich buttery flavor that feels like a warm hug. Perfect for a quick snack, a charming appetizer, or a light meal, these rice cakes combine pantry staples to create something irresistibly tasty that even your pickiest friends will adore.
Ingredients You’ll Need
This recipe calls for humble but essential ingredients that each play a crucial role in the taste, texture, and overall charm of the dish. From the creamy yogurt that adds moisture and tang, to the butter that imparts richness and helps the cakes brown beautifully, every component works in harmony.
- Cooked white rice (2 cups): Short or medium grain rice works best for stickiness; leftover rice is perfect.
- Plain full-fat yogurt (1/2 cup): Adds creaminess and a subtle tang that brightens the cakes.
- Unsalted butter, melted (2 tablespoons): Contributes richness and helps to crisp up the exterior.
- Large egg (1): Acts as a binder, holding all the ingredients together.
- Salt (1/4 teaspoon): Enhances all the flavors without overpowering.
- Baking powder (1/4 teaspoon): Gives a slight fluffiness to the texture.
- Optional finely chopped green onions or herbs (1 tablespoon): Adds a fresh herbal note for extra flavor complexity.
- Vegetable oil or butter for pan-frying: Needed to achieve that irresistible golden crisp on the outside.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Mix the Ingredients
Start by combining your 2 cups of cooked rice, 1/2 cup of creamy plain yogurt, melted butter, egg, salt, and baking powder in a large bowl. Stir everything together until well incorporated and the mixture just holds its shape when pressed. If you’re feeling adventurous, toss in the chopped green onions or herbs now for a fresh, savory twist that livens up the flavor.
Step 2: Prepare the Pan
Heat a nonstick skillet over medium heat and add a splash of vegetable oil or a bit of butter to coat the pan. This ensures the rice cakes get a lovely golden crust without sticking, setting the stage for perfectly crisp results every time.
Step 3: Shape the Rice Cakes
Using about 1/4 cup of the mixture per cake, scoop and gently shape each portion into a small patty. Don’t worry about being too perfect—rustic shapes add to their charm. Flatten each slightly before placing it in the hot pan to help them cook evenly and create that exquisite crispness.
Step 4: Fry Until Golden
Cook the rice cakes for about 3 to 4 minutes on each side. Patience pays off here—wait until you see a deep golden-brown crust before flipping. Repeat with the remaining mixture, adding more oil or butter as needed to keep the rice cakes from sticking and to maintain their buttery crisp texture.
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
These rice cakes shine on their own but feel free to sprinkle a little flaky sea salt or freshly cracked black pepper on top. A dollop of sour cream, a drizzle of yogurt sauce infused with garlic and herbs, or a scattering of finely chopped green onions elevate the experience with subtle flavor contrasts that wow the palate.
Side Dishes
Pair your Butter Yogurt Rice Cakes Recipe with a refreshing crisp salad or roasted vegetables for a balanced meal. They also pair beautifully with warm soups or stews, where their crispy texture contrasts wonderfully with smooth, savory broths.
Creative Ways to Present
For a playful appetizer, serve the rice cakes on a wooden board topped with a small spoonful of tangy chutney or salsa. Stack them with layers of sautéed mushrooms or grilled veggies for a layered dish that’s as pretty as it is tasty. They also make delightful sliders when topped with cheese and fresh greens.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. They keep their flavor well but might lose some crispness, which can easily be restored during reheating.
Freezing
Butter Yogurt Rice Cakes Recipe freezes beautifully. Arrange cooled cakes on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container for up to 1 month, so you always have a convenient snack on hand.
Reheating
To bring your rice cakes back to life, reheat them in a hot skillet with a little butter or oil. This will restore their crispy exterior and warm the inside evenly, much better than a microwave can achieve.
FAQs
Can I use brown rice instead of white rice?
Absolutely! While short or medium grain white rice works best for binding, brown rice can be used too. Just make sure it’s well-cooked and sticky to help the cakes hold their shape.
Is it necessary to use full-fat yogurt?
Full-fat yogurt provides the best richness and texture, but you can substitute with Greek yogurt or lower-fat options if needed; just expect a slight difference in creaminess.
Can I add other vegetables to the rice cakes?
Definitely! Finely shredded carrots, zucchini, or cooked corn kernels mix beautifully into the batter, adding color, flavor, and nutrition.
How do I make the rice cakes extra crispy?
Press the rice cakes a little thinner and cook them slowly over medium-low heat for a bit longer. Using a combination of butter and oil for frying also enhances crispness.
Are these rice cakes suitable for a vegetarian diet?
Yes, this dish is naturally vegetarian, using dairy and egg—perfect for lacto-ovo vegetarians looking for an easy and comforting snack.
Final Thoughts
Trying this Butter Yogurt Rice Cakes Recipe will quickly turn a simple leftover ingredient into a star on your table. Its blend of textures and flavors makes it a versatile dish you’ll want to make again and again. Don’t hesitate to get creative with herbs or sides, and most importantly, enjoy every bite of this cozy, satisfying treat!
Print
Butter Yogurt Rice Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 rice cakes
- Category: Snack
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Description
Butter Yogurt Rice Cakes are a delicious and savory way to transform leftover cooked rice into crispy, golden patties. These rice cakes combine the creaminess of full-fat yogurt and melted butter with the binding power of egg and a touch of baking powder for lightness. Enhanced with optional green onions or herbs, they are pan-fried until perfectly crisp on the outside and tender inside, making a satisfying snack or light meal option.
Ingredients
Main Ingredients
- 2 cups cooked white rice (preferably short or medium grain)
- 1/2 cup plain full-fat yogurt
- 2 tablespoons unsalted butter (melted)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Ingredients
- 1 tablespoon finely chopped green onions or herbs
- Vegetable oil or butter for pan-frying
Instructions
- Combine Ingredients: In a large bowl, mix the cooked rice, plain yogurt, melted butter, egg, salt, and baking powder until well combined and the mixture holds together. For additional flavor, stir in finely chopped green onions or herbs if desired.
- Prepare the Skillet: Heat a nonstick skillet over medium heat and add a small amount of vegetable oil or butter to prevent sticking and help with browning.
- Shape the Patties: Scoop about 1/4 cup of the rice mixture and use your hands or a spatula to form it into small patties, flattening them slightly for a crispier texture.
- Cook the Rice Cakes: Place the patties in the heated skillet and cook for 3 to 4 minutes on each side, or until they develop a golden brown, crispy exterior while remaining tender inside.
- Repeat Cooking: Continue shaping and frying the remaining mixture, adding more oil or butter to the pan as needed to prevent sticking.
- Serve: Serve the rice cakes warm, either plain or with a dip like sour cream or a yogurt-based sauce for added richness and flavor.
Notes
- This recipe is a great way to use leftover rice.
- You can add shredded cheese or cooked vegetables to the mixture for extra taste and texture variations.
- For extra crispiness, press the rice cakes flatter and cook them a little longer on each side.
