Brown Rice Cakes

High in magnesium and fiber, brown rice can help to control blood sugar levels. It is also a good source of vitamins and minerals, like calcium, iron, phosphorous, selenium, vitamin B1 (thiamine) and vitamin B6 (pyridoxine). Here we have used brown rice to make delicious rice cakes which are simply irresistible.

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Brown Rice Cakes

Main ingredients Quick cooking brown rice, Fresh red chillies, Fresh coriander leaves, Crushed black peppercorns, White sesame seeds, Ginger-garlic paste, Corn flour, Red chilli powder, Turmeric powder, Garam masala powder, Dried mango powder
Cuisine Fusion
Course Snacks and starters
Prep time 35-40 minutes
Cook time 25-30 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1½ cups quick cooking brown Basmati rice
  • Salt to taste
  • 2 fresh red chillies, chopped
  • 2 tablespoons chopped fresh coriander leaves
  • Crushed black peppercorns to taste
  • 2 tablespoons toasted white sesame seeds
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons corn flour
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoon dried mango powder (amchur)
  • Oil for shallow frying
  • Tomato ketchup for serving


  1. Take brown Basmati rice in a bowl. Add sufficient water and wash for 2-3 times. Add sufficient water and soak for 25-30 minutes. Drain well.
  2. Boil 5-6 cups water in a deep non-stick pan, add salt and soaked rice and mix well. Cook for 15 minutes. Drain and set the rice aside.
  3. Transfer the cooked rice into a bowl, add red chillies, coriander leaves, crushed black peppercorns, white sesame seeds, ginger-garlic paste, corn flour, red chilli powder, turmeric powder, garam masala powder, dried mango powder and salt and mix well.
  4. Mash well with hands. Divide the mixture into equal portions and shape into tikkis. These are cakes.
  5. Heat sufficient oil in a shallow non-stick pan. Arrange these cakes in the pan and shallow-fry on medium heat for 2 minutes or till the underside is golden and crisp. Flip and cook on other side for 2 minutes.  Drain on absorbent paper. 
  6. Arrange them on a serving platter and serve hot with tomato ketchup.