Butter Yogurt Rice Cakes are about to become your newest obsession—trust me! These little golden patties are creamy inside, crispy outside, and irresistibly savory from the very first bite. Imagine a cozy blend of soft rice, tangy yogurt, and buttery richness, all held together in a snackable form that’s perfect for breakfast, lunch, or whenever you’re craving comfort food. With impressively simple ingredients and a quick stovetop method, you’ll wonder how you ever let leftover rice languish in the fridge instead of transforming it into these flavor-packed rice cakes!

Butter Yogurt Rice Cakes Recipe - Recipe Image

Ingredients You’ll Need

It really doesn’t get any easier than this—each ingredient for Butter Yogurt Rice Cakes is a pantry hero that brings something essential to the party. Simple but mighty, these staples create a beautiful balance of flavor and texture, making every bite pure joy.

Cooked White Rice: The perfect blank canvas; short or medium grain yields the most delightfully chewy and fluffy texture.
Unsalted Butter: Adds unmatched richness and that delectable crispiness once the rice cakes hit the pan.
Plain Greek Yogurt: Brings tangy creaminess, keeping the rice cakes soft and tender inside.
Large Egg: Holds everything together, giving structure so your cakes are easy to handle and beautifully set.
Salt: Just the right amount to enhance all the savory notes in every mouthful.
Garlic Powder (optional): Adds a subtle boost of flavor; totally up to your tastebuds.
Grated Parmesan Cheese (optional): For those who crave a little extra umami and a golden cheesy crust, this is your ingredient.
Olive Oil or Butter (for pan-frying): Guarantees a crisp, fragrant exterior that makes each rice cake irresistible.

How to Make Butter Yogurt Rice Cakes

Step 1: Mix the Batter

Start by grabbing your largest mixing bowl—these rice cakes come together in one go! To create the perfect base, combine your warm (or room temperature) cooked rice with softened butter, Greek yogurt, egg, salt, and, if you like, a dash of garlic powder. Everything melds faster if the butter is soft, so don’t skip that detail. After the basics are mixed, sprinkle in Parmesan cheese if you’re craving an extra layer of umami goodness. The result should be a thick, creamy, cohesive mixture that just begs to be shaped into patties.

Step 2: Shape the Patties

Here’s the fun part: forming your Butter Yogurt Rice Cakes! With slightly damp hands or a trusty scoop, portion out the rice mixture and shape it into small patties—about 2–3 inches wide and half an inch thick is perfect. Try to keep the size uniform so they cook evenly. This step is a great one to get a helper involved; it’s hands-on, family-friendly, and rather therapeutic!

Step 3: Pan-Fry to Crisp Perfection

Set a nonstick skillet or well-seasoned cast-iron pan over medium heat. Add just enough olive oil or butter to coat the bottom—this is what gives your rice cakes that irresistible golden crust. Fry the patties in batches, leaving some space between them, for 3–4 minutes on each side. They’ll sizzle, crisp up, and develop the loveliest color. You’re aiming for edges that are crisp but centers that remain creamy and soft.

Step 4: Drain and Serve

Once they’re beautifully browned, use a spatula to transfer the cakes to a plate lined with paper towels to absorb any excess oil. Serve the Butter Yogurt Rice Cakes warm, either as is or with your favorite toppings. They’re a delight fresh from the skillet—but trust me, even if they cool off a little, they’re still scrumptious.

How to Serve Butter Yogurt Rice Cakes

Garnishes

The simplest garnish can make Butter Yogurt Rice Cakes feel like a restaurant treat! Try a sprinkle of chopped fresh herbs—chives, parsley, or dill are all lovely choices. A dusting of flaky sea salt or an extra bit of Parmesan on top adds a finishing touch, and for a bit of zing, a spoonful of Greek yogurt or a quick squeeze of lemon is always welcome.

Side Dishes

Since these rice cakes are rich and comforting, pairing them with something bright and crisp works beautifully. Serve alongside a lightly dressed salad of arugula and tomatoes, sweet pickled cucumbers, or roasted vegetables for a balanced meal. For a heartier dish, top a rice cake with a perfectly fried egg or slices of ripe avocado—it’s dreamy.

Creative Ways to Present

Give Butter Yogurt Rice Cakes a fun twist by turning them into little sliders—tuck in a leaf of lettuce and a dollop of herb yogurt, or even use two cakes as “buns” for a veggie patty. Stack them up with colorful roasted veggies for a stunning brunch platter, or make mini versions for appetizers that disappear in seconds at your next party.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butter Yogurt Rice Cakes in an airtight container in the refrigerator. They’ll keep well for up to three days and are just as delicious reheated, maintaining both their tenderness and crispness.

Freezing

These rice cakes freeze surprisingly well! Let them cool to room temperature, then layer between sheets of parchment paper and tuck into a freezer-safe container or bag. They’ll stay fresh for up to two months—just pull out as many as you need for a speedy snack or side.

Reheating

To bring your Butter Yogurt Rice Cakes back to life, reheat in a nonstick skillet over medium-low heat with a tiny drizzle of oil or butter until warmed through and crisp again. Alternatively, pop them in the toaster oven or air fryer for a few minutes—microwaving works in a pinch, but you’ll miss that magical crust.

FAQs

Can I use brown rice or another grain?

Yes, you can substitute cooked brown rice or even quinoa for a slightly nuttier, earthier flavor. Just keep in mind that the cakes might be a bit more fragile, so press them together firmly when shaping.

Are Butter Yogurt Rice Cakes gluten-free?

Absolutely! As long as your ingredients are certified gluten-free, these rice cakes are a naturally gluten-free delight—no flour or breadcrumbs required.

What’s the best way to get them really crispy?

Make sure your skillet is preheated and don’t overcrowd the pan. Using enough oil or butter to coat the bottom, and letting each side get a solid 3–4 minutes before flipping will give you that unmistakable crunch.

Can I make these dairy-free?

You can! Swap in a dairy-free yogurt and use a plant-based butter alternative to keep the recipe both luscious and suitable for dairy-free diets. You can skip the Parmesan or use a vegan alternative too.

How do I keep the mixture from sticking to my hands?

Lightly dampening your hands with water (or a hint of oil) before forming each patty works wonders—the mixture will be easier to shape and less likely to cling to your fingers.

Final Thoughts

Butter Yogurt Rice Cakes are the kind of recipe that sneaks into your regular rotation and never leaves. Whether you’re looking for a cozy snack, a clever way to revive leftovers, or a crowd-pleasing side, these rice cakes check every box. Give them a try, share them with someone you love, and watch them disappear before your eyes!

Butter Yogurt Rice Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 5 reviews

Author: Emma
Total Time: 20 minutes
Yield: 6 rice cakes 1x
Diet: Vegetarian, Gluten-Free

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Description

These butter yogurt rice cakes are a delightful way to use up leftover rice, creating crispy, savory patties that are perfect as a snack or side dish. The addition of Greek yogurt adds a creamy texture, while Parmesan cheese gives a hint of nutty flavor. Easy to make and versatile, these rice cakes are a great option for a quick and tasty meal.

Ingredients

Scale

Main Ingredients:

2 cups cooked white rice (preferably short or medium grain)
2 tablespoons unsalted butter (softened)
1/3 cup plain Greek yogurt
1 large egg
1/4 teaspoon salt

Optional Additions:

1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
olive oil or butter for pan-frying

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Instructions

Mix Ingredients: In a large bowl, combine cooked rice, softened butter, Greek yogurt, egg, salt, and garlic powder (if using). Add Parmesan cheese if desired.
Form Patties: Shape the mixture into small patties about 2–3 inches wide and 1/2 inch thick.
Cook Rice Cakes: Heat a skillet over medium heat with a little olive oil or butter. Cook the rice cakes for 3–4 minutes per side until golden and crispy.
Serve: Drain on paper towels and enjoy warm as a snack or side dish.