Save One afternoon, I was staring into my pantry trying to figure out what to do with leftover rice cakes that had been sitting there for weeks. I grabbed some cheese, a hunch, and twenty minutes later, these crispy stacks came out of the oven crackling and golden. My partner walked in, grabbed one off the tray before they even cooled, and declared them dangerously good. I've been making them ever since, sometimes as a snack, sometimes as a side when I need something fast and satisfying. They never last long.
I made these for a casual get together once, setting them out on a platter with little bowls of marinara and pesto. People kept coming back to the table, and by the end of the night, the tray was empty and I had three friends asking for the recipe. It felt good to share something so simple that brought that much joy. I realized then that the best dishes are often the ones that don't try too hard.
Ingredients
- Round plain rice cakes: These form the crispy base and hold everything together, turning golden and crunchy in the oven while staying light.
- Shredded mozzarella cheese: Melts beautifully and creates those irresistible stretchy cheese pulls everyone loves.
- Grated parmesan cheese: Adds a sharp, nutty flavor and helps the tops turn golden and crispy under the heat.
- Olive oil: Brushing this on top encourages browning and adds richness without heaviness.
- Dried oregano: Brings a subtle herbal note that makes the stacks taste more intentional and layered.
- Garlic powder: A little goes a long way in adding savory depth without overpowering the cheese.
- Black pepper: Just enough to add a gentle warmth and balance the richness.
- Chili flakes: Optional, but they add a pleasant kick if you like a bit of heat.
- Fresh parsley: A bright finishing touch that makes everything look and taste fresher.
Instructions
- Prep your oven and tray:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks. This step sets you up for easy cleanup later.
- Build the base layer:
- Arrange 4 rice cakes on the prepared baking sheet, spacing them evenly. Sprinkle each one with a generous layer of mozzarella and a little parmesan.
- Create the stacks:
- Place another rice cake on top of each cheese covered base, pressing down gently to help them stick together. This forms your crispy cheesy sandwich structure.
- Add the topping:
- Brush the tops with olive oil, then sprinkle on the remaining mozzarella, parmesan, oregano, garlic powder, black pepper, and chili flakes if you like heat. The oil helps everything turn golden.
- Bake until golden:
- Slide the tray into the oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbling, and turning golden brown. The rice cakes should be crisp around the edges.
- Finish and serve:
- Remove from the oven and let the stacks cool for a minute or two so the cheese sets slightly. Garnish with fresh parsley and serve warm.
Save There was one evening when I made these after a long day, and my kid sat at the counter watching them bake, nose practically pressed to the oven door. When I pulled them out, we ate them together right there, standing up, dipping them into marinara and laughing at how messy and perfect they were. It wasn't fancy, but it was exactly what we needed.
How to Customize Your Stacks
You can tuck a slice of tomato or a piece of roasted red pepper between the rice cake layers for extra flavor and moisture. Smoked cheese or a blend of cheddar and mozzarella changes the flavor profile completely and adds depth. If you want more herbs, try adding fresh basil or thyme on top before baking.
Serving and Pairing Ideas
These stacks are fantastic with marinara or pesto on the side for dipping. They also work beautifully alongside a simple green salad or a bowl of tomato soup. If you're serving them as a snack for a group, cut each stack into quarters for easy sharing.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to two days, though they're best enjoyed fresh. To reheat, pop them back in the oven at 180°C (350°F) for about 5 minutes to crisp them up again. Avoid the microwave, as it makes the rice cakes chewy instead of crispy.
- Let them cool completely before storing to prevent sogginess.
- Reheat in the oven, not the microwave, to keep the texture intact.
- You can freeze unbaked stacks and bake them straight from frozen, adding a few extra minutes to the cooking time.
Save These little stacks have become one of those recipes I turn to when I need something comforting, quick, and a little fun. I hope they bring the same kind of easy joy to your kitchen.
Recipe FAQs
- → How do I prevent the rice cakes from becoming too soft?
Ensure your oven is properly preheated to 200°C (400°F) and bake for the full 15-20 minutes. The higher heat helps crisp the rice cakes while melting the cheese. Avoid overbrushing with oil, as excess moisture can soften them.
- → Can I prepare these stacks ahead of time?
Yes, you can assemble the stacks up to 2 hours before baking. Keep them on the baking sheet covered loosely with plastic wrap at room temperature. Add the final toppings just before placing in the oven for best results.
- → What cheese alternatives work well for this dish?
Try smoked cheese, cheddar blends, gruyere, or fontina for different flavor profiles. You can also use a mix of cheeses for more depth. Ensure your chosen cheese melts well at 200°C for optimal results.
- → How should I store leftovers?
Store cooled stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-8 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
- → What dipping sauces pair best with these stacks?
Marinara sauce, pesto, ranch dip, and sriracha mayo all complement the cheesy flavor. For a lighter option, try a simple tomato-based sauce or herb yogurt dip.
- → Can I add vegetables between the rice cake layers?
Absolutely. Thin slices of tomato, roasted red pepper, or even caramelized onions work wonderfully. Keep vegetables thin so they don't prevent the rice cakes from stacking properly.