Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Special Diets : Gluten-Free : Maple Walnut Rice Cakes

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Maple Walnut Rice Cakes

Contributed by: News Canada

(NC) - 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.


    Maple Walnut Rice Cakes
  • 2 eggs 2
  • 2 tbsp milk 30 mL
  • 1 tbsp maple syrup 15 mL
  • 2 cups cooked, U.S. long grain white or brown rice 500 mL
  • 1/2 cup rice flour 125 mL
  • 1/2 cup chopped toasted walnuts 125 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 2 tbsp melted butter 30 mL
  • Additional maple syrup
  • Chopped fresh fruit (optional)


In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.

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.

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).


Recipe doubles easily to serve a hungry crowd.


Transfer cakes as they are cooked to a baking sheet and place in an oven preheated to 150 F (65 C) to keep warm until ready to serve.

Optional Tip:

Whole-wheat flour can be used instead of rice flour for those who aren't worried about gluten content.


Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: about 475 cal, 18 g fat, 11 g pro, 70 g carb, 2 g fibre, 669 g sodium.



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy