There’s something so comforting about simple desserts, isn’t there? No fancy techniques, no hours of prep—just pure, nostalgic goodness. That’s exactly what this Rice Cake Slice is all about. I still remember sneaking bites of my grandma’s rice-based treats as a kid, sticky fingers and all. This recipe takes me right back to those moments, but with an easy, no-bake twist. With just a handful of pantry staples—cooked rice, a bit of sugar, and a splash of milk—you can whip up a sweet, chewy snack that’s perfect for after-school bites, tea time, or even a midnight craving. Trust me, once you try it, you’ll wonder why you ever bothered with complicated desserts.
Why You’ll Love This Rice Cake Slice
Oh, where do I even start? This rice cake slice is basically magic in dessert form. First off, it’s ridiculously easy—just mix, press, chill, and done. No oven, no fuss. Plus, you can tweak it however you like: throw in some chocolate chips, swap raisins for dried cranberries, or drizzle honey on top. Kids go crazy for it (mine beg for seconds!), and it’s the perfect no-mess snack to keep in the fridge for when cravings strike. Honestly, it’s the little things like this that make life sweeter.
Ingredients for Rice Cake Slice
Here’s what you’ll need to make these chewy little delights – and let me tell you, each ingredient plays a special role. You want 2 cups cooked sticky rice (it’s the glue that holds everything together), 1/4 cup granulated sugar for that perfect sweetness, 1/4 cup whole milk to bring it all together, and 1 tsp vanilla extract for that warm, cozy flavor. And if you’re feeling fancy? A 1/4 cup raisins (totally optional, but they add such a nice little pop of sweetness).
Ingredient Substitutions & Notes
Now, here’s the fun part – making it your own! Out of milk? Almond or coconut milk works great. Want to cut the sugar? Try honey or maple syrup instead (just reduce the milk a tad). Not a raisin fan? Dried cranberries or even mini chocolate chips are delicious swaps. Oh, and that sticky rice? Non-negotiable, friends – regular rice just won’t give you that perfect chewy texture. Trust me, I learned that the hard way!
How to Make Rice Cake Slice
Alright, let’s get to the fun part – making these chewy little squares of joy! Don’t let the simplicity fool you – there’s a method to this delicious madness. Follow these steps, and you’ll have perfect rice cake slices every single time.
Step 1: Combine Rice and Wet Ingredients
First things first – grab that bowl of cooked sticky rice (it should still be slightly warm, which helps everything blend better). Pour in the milk, sugar, and vanilla, and get ready to mix. Now here’s my secret – use a wooden spoon and really work that mixture! You want every single grain of rice coated in that sweet, milky goodness. Keep going until there are no dry pockets left – the texture should look like sticky rice pudding at this point. If it seems too dry? Add a splash more milk. Too wet? A sprinkle of extra rice. Trust your instincts here!
Step 2: Fold in Raisins (Optional)
If you’re going for the raisin version (and why wouldn’t you?), now’s the time! Scatter them over your rice mixture and gently fold them in. Keyword: gently! You don’t want to smash the rice or clump the raisins together. I like to pretend I’m tucking the raisins into little rice beds – weird visual, I know, but it works! Make sure they’re evenly distributed so every bite gets some of that fruity sweetness.
Step 3: Press and Chill
Here’s where the magic happens. Line your baking dish with parchment paper – this is non-negotiable unless you want your rice cake to become one with the pan! Scoop your mixture in and press it down firmly with the back of a wet spoon. I mean really pack it in there – this ensures nice, clean slices later. Pop it in the fridge for at least 2 hours (I know, the wait is torture). This chilling time is crucial – it lets everything set up so you get those perfect, sliceable squares rather than a rice-y mess.
Tips for Perfect Rice Cake Slice
Want foolproof rice cake slices every time? Here’s what I’ve learned through trial and (many) delicious errors. First – sticky rice is your best friend; regular rice just won’t bind properly no matter how hard you press. When packing the mixture into the pan, really lean into it – the firmer you press, the cleaner your slices will be. And that chilling time? Don’t even think about cutting corners! Two full hours in the fridge makes all the difference between neat squares and a sticky disaster.
Serving and Storing Rice Cake Slice
Nothing beats biting into a chilled rice cake slice with a cup of hot tea – the contrast is just heavenly! For something extra special, serve it with fresh berries or a drizzle of honey. And here’s my pro tip: store leftovers in an airtight container in the fridge. They’ll stay perfect for up to 3 days (if they last that long!). The texture actually gets even better as the flavors meld together.
Rice Cake Slice Variations
Oh, the possibilities! Once you’ve mastered the basic rice cake slice, it’s time to play. My favorite twist? Stirring in toasted coconut flakes – they add this amazing crunch and tropical vibe. Chocolate lovers, toss in mini chips while the mixture’s still warm (they’ll melt slightly – heaven!). Feeling fancy? A teaspoon of matcha powder makes the prettiest green slices that taste like sweetened green tea. And for breakfast vibes, cinnamon and diced apples can’t be beat. Honestly, once you start experimenting, you’ll never make it the same way twice!
Nutritional Information for Rice Cake Slice
Now, let’s talk numbers—but remember, these are just estimates since ingredients can vary. Each delicious slice comes in at about 120 calories, with 25g carbs and 8g sugar. It’s got just a gram of fat and 2g protein, making it a lighter treat that still satisfies that sweet tooth. Not bad for something that tastes this good, right?
Frequently Asked Questions
Can I use brown rice instead of sticky rice?
Oh honey, I wish! But sticky rice is the MVP here—its gluey texture is what holds everything together. Brown rice just won’t give you that perfect chew. Trust me, I’ve tried (and ended up with a crumbly mess!).
How do I prevent my rice cake slices from crumbling?
Two words: press firmly! When packing the mixture into the pan, really put some muscle into it. And don’t skimp on chilling time—those 2 hours in the fridge let everything set up properly.
Can I make these ahead of time?
Absolutely! In fact, they taste even better the next day as the flavors meld. Just store them in an airtight container in the fridge for up to 3 days. Though in my house, they never last that long!
Share Your Rice Cake Slice Creations
I’d love to see your rice cake slice masterpieces! Did you add a fun twist? Snap a pic or leave a comment – nothing makes me happier than seeing how you make this recipe your own.
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Sticky Rice Cake Slice – Easy 3-Ingredient Comfort Treat
A simple and delicious rice cake slice perfect for snacks or dessert.
- Total Time: 2 hours 10 mins
- Yield: 8 slices 1x
Ingredients
- 2 cups cooked rice
- 1/4 cup sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 cup raisins (optional)
Instructions
- Mix cooked rice, sugar, milk, and vanilla extract in a bowl.
- Stir until well combined.
- Fold in raisins if using.
- Press the mixture into a lined baking dish.
- Chill in the fridge for 2 hours.
- Slice and serve.
Notes
- Use sticky rice for better binding.
- Adjust sugar to taste.
- Add nuts for extra crunch.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
