If you’re searching for a soul-warming, just-crispy-enough comfort food that can miraculously turn leftover rice into something you’d crave all day, look no further than these Butter Yogurt Rice Cakes. With their glorious golden crust and creamy, tangy middle, they make the perfect snack, brunch centerpiece, or savory side dish. The best part? This recipe feels both humble and celebratory, proving that pantry basics can create moments of pure flavor joy.

Butter Yogurt Rice Cakes Recipe - Recipe Image

Ingredients You’ll Need

The charm of Butter Yogurt Rice Cakes is that they lean on simple, honest ingredients, each adding a layer of flavor, richness, or satisfying texture. Every item has a purpose—making these rice cakes impossibly soft inside with just the right amount of crispy bite on the outside.

Cooked white rice: Best when short or medium grain, as these varieties give a tender, sticky texture that holds your rice cakes together beautifully.
Plain whole milk yogurt: Provides a gentle tang and keeps the cakes deliciously moist—Greek yogurt works well if you want extra tanginess.
Unsalted butter (melted): Adds a subtle richness and helps that picture-perfect golden crust form as the cakes sizzle in your skillet.
Large egg: The magical binder that holds everything together—no crumbly cakes here!
Salt: Just enough to wake up all the flavors and bring balance to the dish.
Black pepper: A gentle hint of warmth, lending a little pep to each bite.
Grated Parmesan cheese (optional): Adds savory depth and a slightly nutty punch—totally worth it if you have some on hand.
Chopped chives or green onions (optional): Fresh green flecks add subtle sharpness and a burst of color—use whichever you love.
Vegetable oil or butter (for frying): Either will help achieve that irresistible crispiness; butter brings even more flavor, while oil makes for a lighter result.

How to Make Butter Yogurt Rice Cakes

Step 1: Mix All the Goodness Together

Start by grabbing a large bowl and combine the cooked rice, yogurt, melted butter, egg, salt, pepper, and a generous handful of Parmesan cheese if you’re using it. If you love a bit of green and freshness, toss in the chives or green onions now as well. Give everything a thorough mix until the ingredients are evenly incorporated—don’t be afraid to use your hands, it’s the best way to ensure every grain of rice gets a little love!

Step 2: Shape Your Rice Cakes

With everything well-blended, use your hands or a small ice-cream scoop to form the mixture into small patties about 2 to 3 inches wide. Press them together firmly so they hold their shape but keep a light touch to avoid compacting them too much; you want the interior to stay fluffy and tender.

Step 3: Fry to Crispy Perfection

Heat a skillet over medium and add just enough oil or butter to coat the bottom. When the pan is hot (a drop of water should sizzle instantly), arrange the rice cakes in a single layer, leaving a bit of space between each. Cook for 3 to 4 minutes per side, or until they’re golden brown and deliciously crisp on both sides. Don’t rush—let the crust develop! Once done, move them to a plate lined with paper towels to soak up any extra oil.

Step 4: Serve and Savor

Enjoy the Butter Yogurt Rice Cakes while they’re warm, with all their creamy, tangy, crispy magic at its best. They’re an absolute treat freshly made, with a flavor that makes it hard to resist just “one more bite.”

How to Serve Butter Yogurt Rice Cakes

Garnishes

Top your Butter Yogurt Rice Cakes with a sprinkle of extra chives or green onions for color and bite. A light dusting of Parmesan or a dollop of Greek yogurt also adds a lovely finish, transforming these humble cakes into a gorgeous brunch spread.

Side Dishes

Pair the rice cakes with a brisk cucumber salad, a vibrant tomato chutney, or even a poached egg for a hearty breakfast. They’re super versatile, playing well with both savory relishes and fresh, crunchy sides.

Creative Ways to Present

Stack them high for a playful tower, layer with smoked salmon for elegant appetizers, or cut into wedges and serve as finger food at your next gathering. Butter Yogurt Rice Cakes are a blank (delicious) canvas for endless presentations!

Make Ahead and Storage

Storing Leftovers

If you have any Butter Yogurt Rice Cakes left over (a big “if!”), store them in an airtight container in the fridge. They’ll stay fresh and tasty for up to three days, making quick snacks or easy meal additions.

Freezing

These rice cakes freeze beautifully—simply lay them out on a tray, freeze until solid, then transfer to a zip-top bag or other freezer-safe container. That way, you can always have a batch ready to enjoy on busy days.

Reheating

Warm Butter Yogurt Rice Cakes up in a skillet over medium heat, letting them regain their crisp edges. Microwaving is quick in a pinch but may soften the crust—try a quick broil or oven reheat for best results.

FAQs

Can I use brown rice instead of white rice?

Absolutely! While white rice gives the cakes a softer interior, brown rice adds a lovely nutty flavor and extra fiber. Just note that the texture will be a bit heartier but still delicious.

Are Butter Yogurt Rice Cakes gluten-free?

Yes, this recipe is naturally gluten-free, making it perfect for anyone avoiding wheat. Just double-check your Parmesan and other add-ins if you need to be sure of all ingredients.

What can I substitute for Parmesan cheese?

If you prefer, you can swap Parmesan for another hard cheese like Pecorino Romano, or leave the cheese out altogether—the cakes will still be tasty. A spoonful of nutritional yeast also adds a nice cheesy flavor for a dairy-free option.

Can I make these without eggs?

Eggs help bind the mixture, but you can try using a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a bit of mashed potato as a substitute. Just handle the cakes gently as they’ll be a bit more fragile.

How do I add vegetables?

Feel free to grate some zucchini (squeeze out excess moisture) or finely chop carrots, spinach, or bell peppers and mix into the rice mixture before shaping. It’s a lovely way to boost nutrition and color!

Final Thoughts

There’s something truly wonderful about transforming simple, leftover rice into these golden Butter Yogurt Rice Cakes. They’re a little crispy, a little tangy, and absolutely comforting—basically, everything I adore in a homemade recipe. Give them a try and discover just how easily you can make everyday ingredients feel special!

Butter Yogurt Rice Cakes Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 rice cakes 1x
Diet: Vegetarian

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Description

These butter yogurt rice cakes are a crispy and flavorful way to use up leftover rice. With a hint of tang from yogurt and a savory touch of Parmesan, these patties make for a versatile side dish or snack.

Ingredients

Scale

Main Ingredients:

2 cups cooked white rice (preferably short or medium grain)
1/2 cup plain whole milk yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Additions:

1/4 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
Vegetable oil or butter for frying

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Instructions

Mix Ingredients: In a large bowl, combine cooked rice, yogurt, melted butter, egg, salt, pepper, and Parmesan cheese. Add chives if desired.
Shape Patties: Form the mixture into small patties, about 2–3 inches wide.
Fry: Heat oil or butter in a skillet over medium heat. Cook rice cakes for 3–4 minutes per side until golden and crispy.
Drain and Serve: Transfer to a paper towel-lined plate to remove excess oil. Enjoy warm.

Notes

Leftover rice works perfectly for this recipe.
For a tangier taste, opt for Greek yogurt.
Feel free to mix in shredded veggies like zucchini or carrots for added nutrition.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Fusion