Rice Cakes

Spread whole-grain rice cakes with low-fat cheese and a slice of tomato, then broil for a fast open-face sandwich.

Rice cakes are made from specially formulated and treated rice mixtures. The rice mixtures are placed into a mold and exposed to extreme heat and pressure for a brief period of time, causing the kernels to “pop.” The cakes are then allowed to expand within the confines of the mold, where they reach their finished state. The completed cakes are then released from the molds, and packaged to protect them from the air. Because they’re wheat-free, rice cakes are ideal for people with wheat allergies, but be sure to read labels carefully; some multigrain varieties may add puffed wheat, too.

Varieties

Rice cakes may contain white or whole-grain rice, wild rice, corn, or other grains, and may be made with other ingredients, like cheese, sesame seeds, sea vegetables, spices, or honey. Besides the traditional round version, rice cakes are available in squares and small, bite-sized rounds. Low-sodium varieties are also available.

Buying and storing tips

Buy the whole-grain, low-sodium varieties whenever possible. Store rice cakes, unopened, in a cool, dark cupboard for up to six months. Store opened rice cakes in a tightly sealed plastic bag for one to two weeks.

Availability

Rice cakes are available year-round in natural food, grocery, and specialty stores.

Preparation, uses, and tips

Spread whole-grain rice cakes with tuna salad or almond butter and honey, try them with spreadable soy cheese, or top with low-fat cheese and a slice of tomato, then broil for a fast open-face sandwich.

Nutritional Highlights

Rice cakes, 2 cakes (brown rice, plain)
Calories: 70
Protein: 1.5g
Carbohydrate: 14.6g
Total Fat: 0.50g
Fiber: 0.75g

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.