Low Sodium Brown Rice Cake
Indulge in wholesome snacking with this Low Sodium Brown Rice Cake recipe, a nutritious and guilt-free treat perfect for any time of day. Featuring the natural nutty flavor of brown rice, subtly sweetened with honey and laced with a hint of vanilla, these rice cakes strike the perfect balance between healthy and delicious. Baked to perfection with a touch of olive oil, they achieve a delightful crisp texture without the need for excessive salt or unhealthy additives. Ideal for meal prepping, this recipe is simple to make and promises to deliver eight servings of crunchy goodness. Whether enjoyed as a standalone snack or paired with your favorite toppings, these rice cakes are a heart-healthy way to satisfy your cravings.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 teaspoon Vanilla extract
Instructions
Rinse the brown rice under cold water to remove excess starch and any debris.
In a medium saucepan, combine the rinsed brown rice and 4 cups of water. Bring it to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 30-35 minutes or until the water is absorbed and the rice is fully cooked.
Remove the saucepan from heat and let the cooked rice stand, covered, for 5 minutes to ensure all moisture is absorbed.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked brown rice, honey, olive oil, and vanilla extract. Stir until all ingredients are well incorporated and the rice is evenly coated.
Line a baking sheet with parchment paper. Spread the rice mixture onto the sheet, pressing it down with a spatula to form an even layer.
Bake the rice in the preheated oven for 10-12 minutes or until the edges begin to turn golden brown.
Remove the baking sheet from the oven and allow the rice to cool slightly before cutting it into squares or desired shapes.
Let the rice cakes cool completely to room temperature to achieve a crisp texture.
Store any leftover rice cakes in an airtight container to maintain their crispiness.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 36.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 203 mg | 4% | |
*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.
