Filed Under: brunch, pan-fry, Rice and Grains, ricegrains, Under 20 Mins

Maple Walnut Rice Cakes

Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free.

April 8th, 2012

Recipe courtesy of

Prep Time
2 minutes
Cook Time
15 minutes
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon maple syrup
  • 2 Cups cooked, u.s. long grain white or brown rice
  • 1/2 Cups rice flour
  • 1/2 Cups chopped toasted walnuts
  • 1/2 teaspoons salt
  • 1/2 teaspoons ground cinnamon
  • 2 tablespoons melted butter
  • additional maple syrup
  • 1chopped fresh fruit (optional)
  1. In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.

  2. Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.

  3. Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).

Nutrients Per Serving

Nutrients per serving: 343 calories, 21 g fat, 10 g protein, 36 g carbohydrates, 4 g fibre. Excellent source of thiamine, magnesium, and zinc.

Maple Walnut Rice Cakes

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