Crispy Rice Cake Cheese Stacks (Printable)

Golden layered rice cakes with melted mozzarella and parmesan, baked to crispy perfection with herbs.

# What You Need:

→ Base

01 - 8 round plain rice cakes

→ Cheese

02 - 7 oz shredded mozzarella cheese
03 - 3.5 oz grated parmesan cheese

→ Toppings & Seasoning

04 - 2 tbsp olive oil
05 - 1 tsp dried oregano
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper
08 - 1/4 tsp chili flakes (optional)

→ Garnish

09 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange 4 rice cakes on the prepared baking sheet.
03 - Sprinkle each rice cake with a generous layer of mozzarella and a little parmesan.
04 - Place another rice cake on top of each, pressing down gently to form stacks.
05 - Brush the tops with olive oil, then sprinkle with remaining mozzarella, parmesan, oregano, garlic powder, black pepper, and chili flakes if using.
06 - Bake for 15–20 minutes, or until the cheese is melted and golden, and the rice cakes are crisp.
07 - Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • Theyre incredibly addictive and disappear faster than you can bake them
  • The crispy rice cake texture combined with molten cheese is pure comfort food magic
02 -
  • Watch them closely after the 15 minute mark because cheese goes from golden to burnt quickly
  • Let them sit for at least 2 minutes before eating so the cheese sets slightly
03 -
  • Use a pastry brush for even oil distribution and better cheese adhesion
  • Room temperature rice cakes crisp up more evenly than cold ones
Go Back