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When I was a kid there was one food that we had every single week: yellow rice. Even if there were other foods we couldn’t all decide about eating as a family, my mom knew yellow rice was one of our favorites and so it was always in our pantry. For that reason, it should come as no surprise that I make Zatarain’s yellow rice for my kids once a week as it has all those real, wholesome ingredients that are so flavor filled keeping the entire family happily full and healthy!

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On those nights I want to put a new twist on one of our staple yellow rice, I make a unique side dish: Yellow Rice Cakes. With only a few whole ingredients like eggs and cheese it creates a side dish that my kids beg for me to make. I’ve actually seen my kids fight at the dinner table over who’s going to get to eat the last rice cake on the plate. They’re slightly crunchy on the outside, tender, flavorful rice inside and the perfect food to hold and munch away on. 

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As I do my best to never let food go to waste, whenever we have any leftover cooked yellow rice I love turning it into this simple vegetarian recipe. If you try these, I would love to hear about whether your family enjoys them. And, if you’re still looking for more inspiration when making yellow rice, try this quick to prepare seared shrimp, peas and yellow rice. A perfect one pot meal!

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Yellow Rice Cakes

Rice cakes are slightly crunchy on the outside, tender, flavorful rice inside and the perfect food to hold and munch away on. 
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Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients  

  • 2 large eggs
  • 1 package yellow rice mix, cooked and cooled
  • 1/2 cup grated mozzarella cheese
  • 1/4 teaspoon kosher salt
  • olive oil

Instructions 

  • In a medium mixing bowl, whisk the eggs. Add the rice, cheese, and salt and stir to combine well. 
  • Heat 2 tablespoons olive oil in a large sauté pan. Carefully place 1/3 cup of the rice mixture into the hot oil and use a spatula to flatten into a patty. 
  • Saute until golden brown, about 3-4 minutes on each side. 
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Can you sub out rice for quinoa? Thinking of trying but I don’t buy rice and think I could sub out for a few things I do have, also would oats work instead of breadcrumbs? I could blend them up to avoid weird texture. Thoughts?

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