Rice snacks are traditionally a combination of cooked rice, salt, eggs and flavorings. Authentic rice snacks, also known as rice cakes, are an integral part of Asian cuisine. Commercially made rice snacks are packaged and sold all over the world. The ingredients are so basic that you can make your own snacks at home and customize the flavors.
Use leftover cooked rice from the day before when you make homemade rice snacks, if possible. The rice will be easier to mold into shapes after it has sat for a day in your refrigerator. If you don't have any leftovers, you can boil any variety of rice. You'll need 1/2 to 2 cups of cooked rice, depending on the size and quantity of the snacks. To make the snacks hold together, you'll need one to two eggs. The seasonings are completely up to you; for example, you can add salt and cheese to the rice for a savory snack or cinnamon and sugar for a sweet version.
Select a muffin tin to make shaping the rice snacks easier. Combine your cooked and cooled rice in a bowl with one egg, and mix the ingredients together. If the rice doesn't seem pliable enough, use another egg. Mix in your preferred seasonings, and then evenly divide the mixture among the cups in the muffin tin. This method only works if you bake the snacks. For pan-fried rice snacks, gently shape the rice mixture into patties about 1/2 inch thick. If the snacks are too thick, the outside will burn before the inside heats through.
Use a high oven temperature (around 400 to 425 degrees F) if you are making your rice snacks in a muffin tin and baking them. The higher temperature will help the rice snacks get a crispy texture. If you use a lower oven temperature, the rice cakes will warm through but not be as solid. Bake the snacks until they are golden brown, about 15 to 20 minutes.
For pan-fried rice snacks, coat a frying pan with nonstick cooking spray (for a lower-fat version) or 2 tbsps. of butter of olive oil (for a richer flavor). Heat the rice patties over medium-high heat so they can become crispy. The snacks will take approximately three minutes per side on the stove top.
Serve rice snacks when they are still warm for the best results. You can eat them plain or top them with cheese, fruits, vegetables, peanut butter or other spreads. If you have any leftover rice snacks, wrap them individually in wax paper and transfer them to an airtight container or storage bag. Keep them in your refrigerator, never at room temperature as you would commercial rice snacks, because homemade versions contain eggs and no preservatives. They will keep in your refrigerator for about three days. If the snacks become overly soft, place them on a baking sheet and bake them at 400 degrees F for five minutes or until they are more solid.