Rice cakes are a versatile and healthy snack or meal option. They are low in calories and fat, and they can be topped with a variety of sweet or savory ingredients.


1 cup rice flour, 1/4 cup tapioca starch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 cup boiling water


In a large bowl, whisk together the rice flour, tapioca starch, sugar, and salt. Pour the boiling water into the bowl and stir until the dough comes together.

Knead the dough for a few minutes until it is smooth and elastic. Divide the dough into four equal pieces.

Roll out each piece of dough into a long rope. Cut each rope into 1-inch pieces. Place the rice cakes on a lightly greased baking sheet.

Bake the rice cakes at 350 degrees Fahrenheit for 20-25 minutes, or until they are golden brown. Let the rice cakes cool completely before serving.

Peanut butter and banana, Avocado and tomato, Hard-boiled egg and cheese, Yogurt and berries, Nutella and strawberrie


For a chewier rice cake, add more tapioca starch to the dough. For a crispier rice cake, bake the rice cakes for a few minutes longer.


To prevent the rice cakes from sticking to the baking sheet, line the baking sheet with parchment paper or a silicone baking mat.