Cheddar Rice Crisps
Crispy, cheesy, and irresistibly snackable, these Cheddar Rice Crisps are a delightful fusion of bold flavors and satisfying textures. Made with cooked white or brown rice, sharp shredded cheddar cheese, and a hint of garlic and onion powder, these golden-brown patties are pan-fried to perfection in just minutes. With a light crunch on the outside and a tender, cheesy center, they’re the perfect gluten-free* appetizer, snack, or party bite. Easy to whip up with pantry staples and ready in just 20 minutes, these versatile crisps are a tasty way to elevate leftover rice into something truly crave-worthy. Serve them warm for the ultimate crowd-pleasing treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 1 cup Sharp cheddar cheese, shredded
- 0.25 cup All-purpose flour
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for frying)
Instructions
In a large mixing bowl, combine the cooked rice, shredded cheddar cheese, and all-purpose flour. Mix until evenly combined.
In a separate small bowl, beat the egg and then add it to the rice mixture.
Add garlic powder, onion powder, salt, and black pepper to the mixture. Stir until the ingredients are thoroughly incorporated.
Shape the rice mixture into small, flat patties, about 2 inches in diameter. You should be able to form 12-14 crisps.
Heat the olive oil in a large non-stick skillet over medium heat.
Working in batches, place the rice patties into the skillet, being careful not to overcrowd the pan.
Cook each side for 2-3 minutes, or until golden brown and crispy. Use a spatula to gently flip the patties halfway through cooking.
Once crispy and golden, transfer the rice crisps to a plate lined with paper towels to drain any excess oil.
Serve warm as a snack or appetizer. Enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
