in the U.S., we mostly think of rice cakes as circular discs made from puffed rice. Interestingly, this unassuming snack wasn ...

Keep rice cakes stored in an airtight container; they will last for weeks in dry, cool conditions. If your rice cakes have gone slightly soggy, heat them in the oven to crisp them up. Rice cakes ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

"Snacking Cakes" by Yossy Arefi is a compendium of 50 affable recipes for a variety of simple cakes, each mixed in a single bowl and all capable of being baked in many kinds of pans. Arefi's core ...

The rice cakes in Chinese, Korean and Japanese cuisine are made from pounded glutinous rice, giving them a chewy texture. They're available fresh (not easy to find), dried and chilled. You need ...

This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. Put the rice ...