There is something especially satisfying about turning a few humble pantry staples into a dessert that looks surprising and tastes even better than folks expect. This easy baked rice cake treat has that old-fashioned thrifty spirit Midwestern cooks have always appreciated, taking plain whole uncooked rice cakes and dressing them up with butter, brown sugar, cinnamon, and a little vanilla until they come out crisped at the edges and sweet all through. It is the sort of just-because dessert you make on an ordinary day when you want the kitchen to smell warm and cozy without a lot of fuss.
Serve these sweet baked rice cakes warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a mug of coffee for an afternoon treat. They also go nicely with sliced apples or pears on the side, and if you are setting out a simple dessert tray, they pair wonderfully with hot tea, cold milk, or even a little caramel drizzle for extra sweetness.
5-Ingredient Oven Baked Rice Cake Dessert
Servings: 6
Ingredients
6 whole uncooked rice cakes
4 tablespoons unsalted butter, melted
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350 degrees Fahrenheit and set six whole rice cakes in a single layer on an oven-safe metal sheet pan.
2. Stir the melted butter, brown sugar, cinnamon, and vanilla extract together in a small bowl until the mixture looks glossy and well combined.
3. Spoon or brush the mixture evenly over the tops of the rice cakes, spreading it out so each one gets a nice coating.
4. Bake for 8 to 10 minutes, until the topping is bubbling a bit and the rice cakes are toasted around the edges.
5. Let them cool for 2 to 3 minutes, then serve warm as they are or break them into rustic pieces for easy sharing.
Variations & Tips
Apple Pie Style: Add a very thin layer of finely chopped apple on top before baking if you do not mind going beyond five ingredients. It gives the dessert a county-fair sort of flavor and makes the cinnamon shine.
Extra Crisp Tip: For a crisper finish, bake the rice cakes on the middle rack and keep a close eye on them during the last 2 minutes. The sugar can go from perfect to too dark in a hurry, so old-fashioned patience helps here.
Nutty Pantry Twist: A spoonful of chopped pecans or walnuts over the topping before baking adds good crunch and makes these taste a little more like praline sweets. That is a fine option when you want to dress them up for company.
Vanilla Drizzle Idea: If you have a little powdered sugar around, stir some with a few drops of milk and vanilla for a quick drizzle after baking. It makes the dessert look special without much extra effort at all.