Low Sodium Brown Rice Cake
Light, wholesome, and naturally sweetened, these Low Sodium Brown Rice Cakes are a guilt-free snack perfect for any time of day. Made with hearty brown rice, honey, olive oil, and a hint of vanilla, this simple yet satisfying recipe brings together nutritious, pantry-friendly ingredients with a low sodium touch. Baked to golden perfection, these rice cakes are delightfully crisp on the outside while maintaining a tender chew on the inside. Not only are they easy to make with just 15 minutes of prep, but they’re also versatile enough to enjoy as a midday energy boost, a gluten-free dessert, or even a healthy lunchbox treat. Give these homemade rice cakes a try, and savor a naturally delicious snack that’s as nourishing as it is tasty!
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Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 teaspoon Vanilla extract
Directions
Step 1
Rinse the brown rice under cold water to remove excess starch and any debris.
Step 2
In a medium saucepan, combine the rinsed brown rice and 4 cups of water. Bring it to a boil over high heat.
Step 3
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 30-35 minutes or until the water is absorbed and the rice is fully cooked.
Step 4
Remove the saucepan from heat and let the cooked rice stand, covered, for 5 minutes to ensure all moisture is absorbed.
Step 5
Preheat your oven to 350°F (175°C).
Step 6
In a large mixing bowl, combine the cooked brown rice, honey, olive oil, and vanilla extract. Stir until all ingredients are well incorporated and the rice is evenly coated.
Step 7
Line a baking sheet with parchment paper. Spread the rice mixture onto the sheet, pressing it down with a spatula to form an even layer.
Step 8
Bake the rice in the preheated oven for 10-12 minutes or until the edges begin to turn golden brown.
Step 9
Remove the baking sheet from the oven and allow the rice to cool slightly before cutting it into squares or desired shapes.
Step 10
Let the rice cakes cool completely to room temperature to achieve a crisp texture.
Step 11
Store any leftover rice cakes in an airtight container to maintain their crispiness.
Nutrition Facts
| Serving size | 1420.2 grams (1420.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 710 |
| Total Fat 17.60g | 23% |
| Saturated Fat 3.00g | 15% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Total Carbohydrate 127.10g | 46% |
| Dietary Fiber 7.20g | 26% |
| Total Sugars 36.50g | |
| Protein 10.60g | 21% |
| Vitamin D 0IU | 0% |
| Calcium 100mg | 8% |
| Iron 2mg | 11% |
| Potassium 203mg | 4% |
Source of Calories