If you are looking for a delightful, simple dish that combines comfort and a touch of indulgence, you have to try this Butter Yogurt Rice Cakes Recipe. These golden, crispy-on-the-outside and tender-on-the-inside rice cakes bring together the creamy tang of yogurt and the rich silkiness of melted butter, creating a flavor and texture that’s truly irresistible. Perfect for breakfast, a satisfying snack, or a side dish, these rice cakes have that comforting homey vibe but with a fresh twist that will have you reaching for seconds every time. Trust me, once you taste them, this recipe will become your go-to whenever you need to turn leftover rice into something spectacularly delicious.
Ingredients You’ll Need
The magic of this Butter Yogurt Rice Cakes Recipe lies in its straightforward ingredients. Each element plays a key role, from lending creaminess and flavor to ensuring the perfect crispy texture and a gentle seasoning balance. You won’t find anything super complicated here—just familiar kitchen staples that come alive when combined.
- 2 cups cooked white rice: Short or medium grain works best for that sticky texture to hold the cakes together.
- ½ cup plain whole milk yogurt: Adds a pleasant tang and keeps the rice moist without weighing it down.
- 2 tablespoons unsalted butter (melted): Brings in a rich, nutty depth and helps create that beautiful crisp.
- 1 large egg: Acts like glue, binding the mixture for perfect patties.
- ¼ teaspoon salt: Enhances all the flavors delicately without overpowering.
- ¼ teaspoon black pepper: Adds a mild kick and warmth to balance the tanginess.
- ¼ teaspoon garlic powder (optional): A little savory hint that gives the cakes a subtle complexity.
- 2 tablespoons finely chopped green onions or chives (optional): For a fresh, herbal brightness that complements the richness.
- Oil or butter for pan-frying: Essential for achieving that golden, crispy exterior.
How to Make Butter Yogurt Rice Cakes Recipe
Step 1: Mix the Ingredients
Start by combining your cooked rice with the yogurt, melted butter, and egg in a large bowl. Sprinkle in the salt, pepper, and garlic powder if you’re using it. Using a sturdy spoon or your hands, mix everything until the rice starts to hold together nicely. At this point, fold in the chopped green onions or chives if you want that extra burst of flavor. Letting the mixture rest for 5 to 10 minutes here is key; it allows the yogurt to meld perfectly with the rice, making it easier to shape the cakes later.
Step 2: Shape the Rice Cakes
With your hands or a scoop, take about ¼ cup of the rice mixture and gently form it into a patty shape. You want the cakes to be compact enough that they don’t fall apart, but not too dense to make them heavy. This step is actually quite fun, and making uniform sizes helps them cook evenly.
Step 3: Pan-Fry to Golden Perfection
Heat a nonstick skillet over medium heat and add a little butter or oil to coat the surface. Carefully place the rice cakes into the skillet, flattening them slightly with a spatula for even cooking. Each side should cook for 3 to 4 minutes until they turn a gorgeous golden brown and become wonderfully crispy. Flip carefully and repeat until all your cakes are beautifully cooked. Keep an eye on the heat—you want them crisp but not burnt!
How to Serve Butter Yogurt Rice Cakes Recipe
Garnishes
These rice cakes are a blank canvas for flavor enhancements. I love a dollop of extra plain yogurt or sour cream on top for creamy contrast. Fresh herbs like parsley, dill, or extra chives sprinkled over add a pop of color and brighten the dish. A dusting of smoked paprika or a squeeze of lemon juice can elevate them even further in an utterly delightful way.
Side Dishes
Butter Yogurt Rice Cakes pair beautifully with light, fresh salads, roasted vegetables, or even a bowl of warm soup for a cozy meal. They also work well alongside shakshuka or grilled meats if you want to create a more substantial plate. Their neutral flavor and satisfying texture make them incredibly versatile, so don’t hesitate to get creative with your pairings!
Creative Ways to Present
Serving these rice cakes stacked with layers of avocado, sliced tomatoes, or a smear of hummus can make a lovely appetizer or lunch option. You might also try stuffing them with cheese before frying for a melty surprise inside. If you’re hosting, present them as bite-sized finger foods with toothpicks and an herby yogurt dip on the side—the perfect crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Butter Yogurt Rice Cakes Recipe delights, just pop them in an airtight container and refrigerate. They will stay good for up to 3 days, making a convenient and tasty treat to enjoy later without any fuss.
Freezing
You can freeze these rice cakes to save time on busy days. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready, just reheat directly from frozen for quick, satisfying bites.
Reheating
The best way to warm these rice cakes back up is on a skillet over medium-low heat. This method helps bring back their crispiness without drying them out. Avoid the microwave if you want to keep the texture just right, but if you’re in a rush, short bursts of microwave time can also work.
FAQs
Can I use leftover rice for the Butter Yogurt Rice Cakes Recipe?
Definitely! This recipe is actually perfect for using up leftover rice because slightly dried rice helps the cakes bind better and crisp up wonderfully in the pan.
Can I substitute the butter with oil?
Yes, you can use oils like olive or vegetable oil if you prefer, but butter contributes to a richer flavor and a more beautiful golden crust, so I recommend sticking with butter if possible.
Is it necessary to use whole milk yogurt?
Whole milk yogurt gives the best creamy texture and flavor balance. However, you can use low-fat or Greek yogurt, but the cakes might be a little less tender and rich.
Can I bake these rice cakes instead of frying?
Absolutely! Baking at 400°F for 15 to 20 minutes, flipping halfway through, is a great alternative for a less hands-on cooking method that still yields crispy results.
How can I make these rice cakes vegan?
To make a vegan version, try substituting the egg with flaxseed meal mixed with water and use a plant-based yogurt and vegan butter or oil for frying. The texture will be slightly different but still tasty!
Final Thoughts
I hope you feel just as excited as I do to whip up this Butter Yogurt Rice Cakes Recipe. It’s one of those comforting, versatile dishes that lifts any meal with its golden crunch and creamy undertones. Whether you’re cooking for yourself, family, or friends, these rice cakes bring warmth and deliciousness to the table every time. Give it a go, and let this simple yet spectacular recipe become one of your favorites!
