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Make the rice mixture 1 day in advance and refrigerate it so that it is well chilled.

  • Makes/Serves
  • 24
  • Preparation Time
  • 1 hr 20 mins
  • Cook | Chill | Freeze
  • 30 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • Yes


  • ½ tsp baking powder
  • 1 large egg
  • ½ cup long grain white rice
  • ¼ cup plain flour
  • 1 tsp flaked salt
  • 3 Tbsp olive oil


  1. Bring 1 cup of salted water to a boil in a medium saucepan.
  2. Stir in the rice, reduce to a simmer over low heat, cover, and cook until the water is absorbed, 15 to 20 minutes.
  3. Transfer the cooked rice to a large bowl and allow to cool slightly.
  4. In a small bowl, whisk the egg. Set aside.
  5. In a separate bowl, combine the flour, baking powder, and salt.
  6. Add the egg to the rice then stir in the flour mixture. The mixture will be sticky.
  7. Lightly brush a large rimmed baking sheet with olive oil.
  8. Transfer the rice mixture to the baking sheet.
  9. Moisten your fingers with water and spread the mixture out evenly into a thin, compact layer, about ½ cm thick and 20cm square.
  10. Brush a piece of baking or wax paper with olive oil.
  11. Cover the rice mixture with the baking paper, oil-side down, pressing firmly to even out the layer. Cover with plastic wrap and refrigerate for at least I hour, or up to 24 hours, until firm.
  12. Heat I tablespoon of the olive oil in a large non stick pan over medium heat for 1 to 2 minutes. Working in batches of 10, slip a spatula under the chilled mixture and break off 4-8cm pieces of the rice mixture; the edges should be rough.
  13. Slip them one at a time into the pan.
  14. Cook the rice cakes until golden brown, 3 to 4 minutes on each side.
  15. Transfer to paper towels.
  16. Repeat until all the rice mixture is used, adding ½ -1 tablespoon of oil to the pan for each batch.
  17. The rice cakes may be stored in an airtight container in the refrigerator for up to 1 day.
  18. Reheat refrigerated rice cakes on a baking sheet in a 205°C oven until warm, about 5 minutes.


This recipe has no variations