Vegan Gluten Free Strawberry Yogurt Rice Cakes

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Vegan Gluten Free Strawberry Yogurt Rice Cakes

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Ingredients

4 servings

For the rice cakes

1 ½ cups short-grain white rice
2 ¼ cups water
½ tsp salt
1 tbsp honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp vanilla extract
2 tbsp neutral oil (such as avocado oil or canola oil), divided

For the topping

1 cup plain greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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