Butter Yogurt Rice Cakes Recipe

Ben Carraoli

Butter Yogurt Rice Cakes Recipe

I still remember making these butter yogurt rice cakes for the first time and being genuinely surprised by how good something so simple could taste. The creamy yogurt, warm butter, and crunchy rice cakes came together beautifully in just minutes. I love recipes like this because they feel comforting without being heavy.

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Total Time 6

Servings: 4

Ingredients Method Notes

Ingredients

Rice cakes – 2 to 4 plain or lightly salted, best for a neutral base that lets butter and yogurt flavors shine without overpowering them.
Unsalted butter – 2 tablespoons softened, gives rich flavor and better control over salt while melting smoothly over the yogurt.
Plain Greek yogurt – 2 tablespoons thick and creamy so it sits well on the rice cake without making it soggy.
Salt – a small pinch helps balance the tang of yogurt and richness of butter without overpowering the taste.
Black pepper – a light dash adds gentle warmth and depth to the overall flavor.
Honey or maple syrup optional – 1 teaspoon, perfect for adding a mild sweetness if you prefer a sweet version.
Optional toppings – fresh berries herbs, cinnamon, or sliced fruit, great for customizing the recipe for sweet or savory cravings.

Method

Start by placing the butter in a small saucepan over low heat. Let it melt slowly until smooth and glossy. Remove it from heat and allow it to cool slightly so it doesn’t overpower the yogurt.
Lay the rice cakes flat on a plate or serving tray. You can toast them lightly if you prefer extra crunch, but they also work perfectly straight from the package.
Spoon the Greek yogurt onto each rice cake and gently spread it across the surface. This creamy layer creates the perfect base for the butter and toppings.
Slowly drizzle the melted butter over the yogurt-covered rice cakes. This step adds richness and brings all the flavors together.
Sprinkle a pinch of salt and a dash of black pepper. Add honey, fruit, herbs, or any toppings you like to customize the flavor.
Serve immediately while the rice cakes are still crisp and the butter is warm. Enjoy them fresh for the best texture and taste.

Notes

I always use fresh butter because it makes a noticeable difference in flavor.
I avoid adding too much yogurt so the rice cakes stay crunchy.
When serving guests, I like to set out different toppings so everyone can customize.
A light drizzle of honey at the very end enhances both sweet and savory versions.
Lightly toasting the rice cakes helps them hold toppings better.