Rice Cookies

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5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Karen Ramirez


1/2 cup raw rice
1/2 cup sugar
2 Tbsp oil or melted margarine
3 Tbsp cornstarch


Cook rice in water until it is very soft. Smash rice with fork and add remaining ingredients. (You can do it with a food processor for a smoother consistency). With the help of 2 spoons make cookies and put them on a greased baking pan. Or put dough in a plastic bag or pastry bag and put small amounts of dough on the greased baking pan.

Bake for 50 min at 300 °F.


They taste like fried rice pudding or baked rice pudding. You can keep the dough in the refrigerator for several days, but once you bake them you have to eat them the same day, if not they will become sticky.

Extra dough can be thinned with water to make Rice Pancakes.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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