Preparation, uses, and tips
Spread whole-grain rice cakes with tuna
salad or almond butter and honey, try them
with spreadable soy cheese, or top with
low-fat cheese and a slice of tomato, then
broil for a fast open-face sandwich.
Buying and storing tips
Buy the whole-grain, low-sodium varieties whenever possible. Store rice cakes, unopened, in
a cool, dark cupboard for up to six months. Store opened rice cakes in a tightly sealed
plastic bag for one to two weeks.
Varieties
Rice cakes may contain white or whole-grain rice, wild rice, corn, or other grains, and may
be made with other ingredients, like cheese,
sesame seeds, sea vegetables, spices, or honey. Besides the traditional round version, rice
cakes are available in squares and small, bite-sized rounds. Low-sodium varieties are also available.
Nutrition Highlights
Rice cakes, 2 cakes (brown rice, plain)
Calories: 70
Protein: 1.5g
Carbohydrate: 14.6g
Total Fat: 0.50g
Fiber: 0.75g