Description
Delicious and easy-to-make Butter Yogurt Rice Cakes that are crispy on the outside and soft inside, combining cooked rice with creamy yogurt and rich butter for a flavorful savory treat perfect as a side dish or snack.
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 Garnishes
- Chopped green onions
- Fresh herbs
Instructions
- Mix Ingredients: In a large bowl, combine the cooked rice, yogurt, melted butter, egg, flour, salt, and baking powder. Stir well until all ingredients are fully incorporated. Allow the mixture to rest for 5 to 10 minutes to let it thicken slightly.
- Heat Skillet: Place a nonstick skillet or griddle over medium heat. Lightly grease the surface with additional butter or oil to prevent sticking.
- Form Rice Cakes: Using about 1/4 cup of the rice mixture per cake, scoop onto the heated skillet and flatten each slightly with a spatula to form cakes.
- Cook Rice Cakes: Cook each rice cake for 3 to 4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for an additional 3 to 4 minutes until also golden and cooked through.
- Serve: Transfer the cooked rice cakes to a plate and keep warm while cooking the remaining cakes. Serve warm, optionally garnished with chopped green onions or fresh herbs.
Notes
- Add finely grated cheese, minced garlic, or leftover vegetables for extra flavor.
- Best enjoyed warm but can be stored in the refrigerator and reheated in a pan.
