Cheese Rice Cakes

Stir frequently so the rice cakes don t stick to the bottom of the pan. Bring it to a boil over medium high heat stirring to dissolve the sauce mix. Add the butter and the skewers and let cook for 1 or 2 minutes until the bottom turns light brown.

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Make the cakes ahead and refrigerate or freeze for a last minute meal.

Cheese rice cakes.

Made with the delicious goodness of whole grain brown rice and baked to crispy perfection. Stir in the sauce ingredients. With tons of great flavors and 60 calories or less per cake there s one perfect for every snacking occasion. Heat a non stick heavy skillet.

Skewer rice cake and cheese alternatively with 4 rice cakes and 3 cheeses. Or even make one into a meal. Preheat the oven to 350 degrees while waiting get a sheet of aluminum foil to lie flat on a baking sheet and place the rice cake skewers on the foil. Check out our recipes page for inspiration.

You could also increase the number of servings and serve the cakes as a side with a simple tomato soup. Boil until the rice cakes become very soft and the sauce is thickened about 8 10 minutes. Add the rice cakes. Turn them over with a spatula and cook another 1 to 2 minutes until the cheese and the.

These quick crispy vegetarian cakes are inspired by cheesy broccoli and rice casserole right down to the layer of melted cheddar cheese on top. A delicious cheesy blend of cheddary and crunchy. One plain rice cake made from brown rice offers calories. Rice cakes are essentially rice and air and thus don t boast an impressive nutrient profile.

Brush the spicy sauce onto the rice cake skewers evenly and sprinkle shredded cheddar cheese on top. Turn down the heat to medium low.

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