in the U.S., we mostly think of rice cakes as circular discs made from puffed rice. Interestingly, this unassuming snack wasn't invented by a chef, but by a botanist named Alexander Pierce Anderson.

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 ...

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 ...

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 ...

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 ...