they can add a unique homemade touch to a meal. To make rice cakes, you'll need 1 cup of cooked white rice, two eggs, 2 ...

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 ...

These fun marshmallowy crispy rice cakes are great for last minute school treats – you don't need to use the oven or wait around for anything to cool. They can be made and decorated in an hour ...

If you ask an American or European about rice cakes, they’ll probably think of the hard, dry round discs made of puffed rice that are sold in health-food shops. The rice cakes eaten by many East ...

Tteokguk (pronounced sort of like DUK-gook) is a soup of chewy-soft rice cakes cooked in steaming translucent broth typically served for the Lunar New Year. For 20 years, Ann Taylor Pittman built ...

Click here for even more one-pan meals. Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no boiling, precooking, or fussing required.

Two people have died in Japan and several are in a critical condition after choking on traditional rice cakes as part of the new year celebrations. They may seem harmless, but each year the hard ...

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 ...