Lundberg Brown Rice Cakes are already exceptionally clean with just organic brown rice and sea salt - no seed oils, artificial ingredients, or problematic additives. DIY is worthwhile for cost savings, freshness control, and the satisfaction of making your own snacks at home.
Based on: Brown Rice Cakes
· Makes approximately 40 cakes (20 servings)
· Serving: 2 cakes (14g)
Why This Recipe is Seed Oil Free
Commercial Brown Rice Cakes from Lundberg Family Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Brown Rice Cakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic short-grain brown rice
400g (about 2 cups dry rice) · Bob's Red Mill Organic Short Grain Brown Rice
Provides the base structure and nutrition - short grain varieties hold together better when formed into cakes
Fine sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and helps bind the rice grains together during the forming process
Instructions
Step 1. Rinse 400g (2 cups) of organic brown rice in a fine mesh strainer under cold water until the water runs clear, about 2-3 minutes. This removes excess starch that could make the final cakes gummy. Drain thoroughly.
Step 2. In a heavy-bottomed pot, combine the rinsed rice with 750ml (3 cups) of filtered water and 3g (½ teaspoon) of fine sea salt. Bring to a rolling boil over high heat, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 45-50 minutes without lifting the lid - this creates the steam needed for proper cooking.
Step 3. After 45-50 minutes, remove from heat and let stand covered for 10 minutes to finish steaming. The rice should be tender but still have slight bite - overcooked rice will make mushy cakes. Fluff gently with a fork and let cool for 15 minutes until just warm to touch.
Step 4. Preheat oven to 200°F (95°C) or set a food dehydrator to 135°F. Line two large baking sheets with parchment paper. While rice cools, taste and adjust seasoning by sprinkling the remaining 3g (½ teaspoon) salt evenly over the rice if needed.
Step 5. Working with clean, slightly damp hands, scoop about 14g (roughly 2 tablespoons) of rice per cake. Form into tight, compact rounds about 3 inches diameter and ¼ inch thick - press firmly to ensure they hold together but don't compress so hard that they become dense. The slight moisture from your hands helps bind the rice.
Step 6. Place formed cakes on prepared baking sheets, leaving 1 inch space between each. Bake for 3-4 hours, flipping every hour, until completely crisp and dry throughout - they should sound hollow when tapped and snap cleanly when broken. Alternatively, dehydrate for 6-8 hours until completely crisp.
Step 7. Cool completely on wire racks before storing. Properly dried cakes should be lightweight and crispy throughout with no soft spots. Store in airtight containers with silica gel packets for maximum crispness - they'll keep for 2-3 weeks at room temperature.
Storage
Store in airtight containers at room temperature for 2-3 weeks. Include silica gel packets to maintain crispness. Can be frozen for up to 3 months - thaw and re-crisp in 200°F oven for 10-15 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.11
Cost per serving (store-bought)$0.35
Savings69%
Significant savings despite higher upfront ingredient costs. Bulk rice purchases and minimal processing make this very economical long-term.