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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Rice Cakes RICE CAKES Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Spread whole-grain rice cakes with low-fat cheese and a slice of tomato, then broil for a fast open-face sandwich. Rice cakes are made from specially formulated and treated rice mixtures. The rice mixtures are placed into a mold and exposed to extreme heat and pressure for a brief period of time, causing the kernels to “pop.” The cakes are then allowed to expand within the confines of the mold, where they reach their finished state. The completed cakes are then released from the molds, and packaged to protect them from the air. Because they’re wheat-free, rice cakes are ideal for people with wheat allergies, but be sure to read labels carefully; some multigrain varieties may add puffed wheat, too. Varieties Rice cakes may contain white or whole-grain rice, wild rice, corn, or other grains, and may be made with other ingredients, like cheese, sesame seeds, sea vegetables, spices, or honey. Besides the traditional round version, rice cakes are available in squares and small, bite-sized rounds. Low-sodium varieties are also available. Buying and storing tips Buy the whole-grain, low-sodium varieties whenever possible. Store rice cakes, unopened, in a cool, dark cupboard for up to six months. Store opened rice cakes in a tightly sealed plastic bag for one to two weeks. Availability Rice cakes are available year-round in natural food, grocery, and specialty stores. Preparation, uses, and tips Spread whole-grain rice cakes with tuna salad or almond butter and honey, try them with spreadable soy cheese, or top with low-fat cheese and a slice of tomato, then broil for a fast open-face sandwich. Nutritional Highlights Rice cakes, 2 cakes (brown rice, plain) Calories: 70 Protein: 1.5g Carbohydrate: 14.6g Total Fat: 0.50g Fiber: 0.75g

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