I’m going to make these rice Krispy Cakes in just 15 minutes, but it’s actually not that hard, so you can save yourself a lot of time and money by doing this yourself instead.
I’ve been making these casserolas for over a year now, and have tried many variations and recipes from my family, and I have to say, these rice cakers are a great change from my normal pancakes.
You can make a variety of different variations of the rice cake, so this recipe is really versatile.
The key to success with this rice cake recipe is that it’s easy to follow, and you don’t have to make any additions to the batter to make the cake fluffy.
The batter can be made ahead and stored for up to 2 weeks in an airtight container.
The rice cake can also be made with the traditional toppings (tomato, cucumber, onions, bell pepper, and mushrooms) but I prefer to go with a variety for a variety’s sake.
I love the combination of crispy rice cake and sweet rice custard, and this recipe makes a delicious, delicious, flavorful rice cake.
I hope you enjoy this rice caker recipe!