Gluten Free Strawberry Yogurt Rice Cakes
Short-grain white rice, a touch of honey, and a splash of vanilla come together to make crispy, golden patties that are genuinely satisfying — no flour, no fillers, just naturally gluten-free ingredients doing all the heavy lifting. The trick is letting the cooked rice cool until it's just sticky enough to press into firm rounds, then pan-frying them in a hot skillet until each side develops a beautifully caramelized crust. That contrast between the crisp exterior and the soft, slightly chewy center is what makes these so addictive. A honey-sweetened Greek yogurt spread and a pile of fresh sliced strawberries turn each cake into something that feels almost like a fancy brunch dish, even though the whole process is surprisingly low-effort. A little lemon zest folded into the yogurt adds a bright, citrusy lift that ties everything together. This recipe makes 4 servings, so it's perfect for a weekend breakfast spread or a light dessert that everyone at the table can actually enjoy without any substitutions or workarounds.
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Learn more →Ingredients
4 servings
For the rice cakes
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the topping
- 1 cup plain greek yogurt
- 1 tbsp honey
- 1 cup fresh strawberries, hulled and thinly sliced
- 1 tsp lemon zest (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes.
- 2
Remove the rice from the heat and let it stand, covered, for 10 minutes. Transfer to a large mixing bowl and stir in the honey and vanilla extract until evenly combined. Let the rice cool until it is just warm to the touch, about 20 minutes — it should be sticky enough to hold its shape when pressed.
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