Crispy Pan-Fried Rice Cakes

Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

Notes: Jasmine rice works especially well for this recipe due to its sticky texture. Any herbs may be used for this recipe and the spice combination can easily be adjusted to suit your preferences. I added the herbs to the hot cooked rice before putting it in the refrigerator for the night to use the next day. The first time I made this recipe, I added chopped parsley, and the second time I used some leftover dill.

Crispy Pan-Fried Rice Cakes

Recipe by Lisa Turner
Published on April 8, 2026

Crispy, golden pan-fried rice cakes—easy to make and delicious

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:

2 cups leftover cooked white rice
2 tablespoons unbleached white flour
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne or red pepper flakes
1/2 teaspoon sea salt
few tablespoons of chopped fresh herbs (optional)
2 to 3 tablespoon olive or avocado oil for frying

Instructions:

In a medium bowl, combine the rice with the flour, egg, Parmesan, turmeric, cumin, coriander, cayenne or red pepper flakes, salt, and chopped herbs if using. Mix well to combine.
Shape the rice mixture into small 1 1/2-inch round patties. Heat the oil in a large non-stick skillet over medium heat. When hot, add some of the rice cakes and fry until golden, about 4 minutes, then turn and fry for another few minutes. Transfer to a plate lined with paper towels, and repeat with the remaining rice cakes. Serve with you favorite chutney or just as is.

Makes 6 to 8 cakes