If you love simple comfort food with a twist, the Butter Yogurt Rice Cakes Recipe is about to become your new favorite. These golden, crispy little cakes have a wonderfully tender center thanks to the yogurt, while the butter adds a rich, velvety flavor you won’t be able to resist. Perfect as a snack, appetizer, or side, they feel both familiar and excitingly fresh. Plus, they’re a fantastic way to transform leftover rice into something truly special, full of personality and warmth.
Ingredients You’ll Need
Getting started on this Butter Yogurt Rice Cakes Recipe is delightfully straightforward. Each ingredient plays a crucial role, from the creamy yogurt that brings moisture and tang, to the eggs that bind everything together, and the butter that delivers that irresistible richness and crispness on the outside.
- Plain yogurt: This adds a pleasant tang and keeps the cakes tender inside while binding the mixture.
- Cooked white rice (preferably short-grain): The main body of the cakes, providing texture and heartiness.
- Large eggs: Essential for holding all the ingredients together and creating a lovely structure.
- Unsalted butter (melted, plus more for cooking): Infuses rich flavor and helps achieve that crispy golden crust.
- All-purpose flour: Just enough to firm up the batter for easy frying without heaviness.
- Salt: Brings balance and enhances the natural flavors.
- Black pepper: Adds a subtle warmth and a mild kick.
- Optional chopped herbs (chives or parsley): Freshness and a pop of color that brighten each bite.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Prepare the Batter
Start by combining the plain yogurt, eggs, melted butter, flour, salt, and black pepper in a large mixing bowl. Whisk everything together until the mixture is smooth and creamy. This creates a luscious base that brings moisture and flavor, setting the stage for perfectly tender rice cakes.
Step 2: Fold in the Rice and Herbs
Add your cooked white rice to the yogurt mixture, stirring gently to coat every grain well. If you’re adding herbs like chopped chives or parsley, fold them in at this stage for a fresh, vibrant lift. The rice needs to be fully incorporated but not mashed down too much—keeping some texture is key.
Step 3: Heat the Skillet and Grease
Warm a nonstick skillet or griddle over medium heat and lightly grease it with a bit of butter. This little touch of extra butter ensures your rice cakes develop a perfect golden crust and won’t stick, making for smooth flipping later on.
Step 4: Cook the Rice Cakes
Scoop about 1/4 cup of the rice mixture into the skillet for each cake. Gently flatten each mound with the back of a spoon to shape your cakes evenly. Let them cook undisturbed for 3 to 4 minutes until the bottoms turn a beautiful golden brown and crispy. Flip carefully and cook the other side for the same amount of time. When both sides are crisp and golden, transfer the cakes to a paper towel-lined plate to absorb any excess butter.
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
These rice cakes are fantastic served simply with a sprinkle of fresh herbs, a dollop of sour cream, or even a drizzle of honey for a sweet-savory twist. Offering a squeeze of fresh lemon juice can also brighten the flavors and add a zesty contrast to the rich butter.
Side Dishes
Butter Yogurt Rice Cakes make a versatile side that pairs beautifully with roasted vegetables, a fresh salad, or even a bowl of warm soup. They complement both light and hearty meals, making them a welcome addition to brunches, dinners, or snack times.
Creative Ways to Present
For a fun twist, top each rice cake with creamy avocado slices, smoked salmon, or a poached egg for a delightful appetizer or brunch treat. Layering them with colorful chutneys or chutney-like relishes adds both visual appeal and a burst of flavor that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep their crispy texture, separate layers with parchment paper to prevent sticking and moistening.
Freezing
Butter Yogurt Rice Cakes freeze beautifully. Arrange cooled cakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. This way, you can enjoy them anytime a craving strikes.
Reheating
To reheat, skip the microwave if you want to keep that crisp edge! Instead, warm the cakes in a preheated skillet over medium heat with a touch of butter, or pop them in a toaster oven until heated through and crisp again.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will work fine, though the texture might be a bit firmer and nuttier. Just make sure it’s well-cooked and not too dry before mixing.
Is Greek yogurt better for this recipe?
Greek yogurt can be used if you prefer a firmer texture and a tangier flavor, but plain yogurt works wonderfully and tends to keep the cakes lighter and creamier.
Can I add cheese to the Butter Yogurt Rice Cakes Recipe?
Definitely! Adding a handful of shredded cheese like cheddar or parmesan to the batter gives a rich, savory boost that pairs beautifully with the other ingredients.
What’s the best way to prevent the cakes from falling apart while cooking?
Make sure the mixture is well combined and that the eggs are fresh for optimal binding. Gently flattening the cakes and cooking over medium heat also helps them hold together without burning.
Are these rice cakes suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly and makes a delicious, meat-free snack or side dish anyone can enjoy.
Final Thoughts
There’s just something so comforting and satisfying about these Butter Yogurt Rice Cakes Recipe that makes them a keeper in any kitchen. Whether you’re looking for a way to brighten up leftover rice or craving a crispy, buttery treat, this recipe delivers every time. I can’t wait for you to try making them yourself and discovering how easily they can become a beloved staple in your meal rotation!
Print
Butter Yogurt Rice Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
These Butter Yogurt Rice Cakes are a delicious and creative way to transform leftover cooked rice into crispy, golden rice cakes. Blended with creamy yogurt, eggs, and butter, these rice cakes have a tender yet crispy texture and a subtle savory flavor, enhanced by optional fresh herbs. Perfect as a snack, appetizer, or side dish, they are quick and easy to prepare on the stovetop, making them a versatile addition to any meal.
Ingredients
Main Ingredients
- 1 cup plain yogurt
- 2 cups cooked white rice (preferably short-grain)
- 2 large eggs
- 2 tablespoons unsalted butter (melted, plus more for cooking)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional chopped herbs (such as chives or parsley)
Instructions
- Prepare the batter: In a large mixing bowl, combine the yogurt, eggs, melted butter, flour, salt, and black pepper. Mix together until smooth and fully incorporated.
- Add rice and herbs: Stir in the cooked rice until it is fully coated and evenly mixed with the batter. If you are using any chopped herbs like chives or parsley, gently fold them in at this stage.
- Heat the skillet: Warm a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter to prevent sticking and promote crispiness.
- Form and cook rice cakes: Scoop about 1/4 cup of the rice mixture for each cake and place it onto the skillet. Flatten each scoop gently using the back of a spoon to form a patty shape.
- Cook until golden: Cook each rice cake for 3 to 4 minutes on one side, or until it develops a golden-brown crust. Carefully flip and cook for another 3 to 4 minutes on the other side until both sides are crisp and the cakes are heated through.
- Drain and serve: Remove the cooked rice cakes from the skillet and place them on a paper towel-lined plate to absorb any excess butter. Serve warm as a satisfying snack, appetizer, or a side dish to complement a meal.
Notes
- These rice cakes are an excellent way to use leftover rice, reducing food waste.
- Enhance the flavor by adding shredded cheese or finely chopped vegetables into the batter before cooking.
- Using Greek yogurt instead of plain yogurt can yield a firmer texture for the rice cakes.
- Ensure the skillet is properly greased to prevent sticking and to achieve a desirable crispy crust.
- Adjust seasoning to your taste; adding a pinch of garlic powder or paprika can add a nice twist.
