Rice Cakes

Preparation, uses, and tips

Spread whole-grain rice cakes with tuna salad or almond butter and honey, try them with spreadable soya 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

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.