I only like my rice cakes (Lundberg's Mochi Sweet Rice Cakes) lightly toasted.  And I love them this way!  Spread with anything compliant, they are a treat.  

I have yet to buy a pkg of Lundberg's where at least half the cakes aren't smashed to the consistency of rice crispies.

There are a couple of stores around here where the rice cakes are handled very carelessly, and the Lundbergs are usually smashed.  And there are a couple of other stores where great care is used in unpacking and shelving them, and the cakes are in perfect condition.  I'm convinced that the fault is in the store's handling of the products and not the manufacturers or distributors.

I always let the managers know when I see them in bad shape.  Feedback from customers is important in creating the type of stores that meet our needs.

Drive is melted ghee and nutritional yeast on your list.  If it is you can crumble the rice cake and coat with melted ghee and coat with nutritional yeast.  Almost like popcorn!

I live on Lundburg rice cakes.  I have a package at home, at my office and in my car (I travel lots).  My son has even gotten used to eating them.  I eat them plain as a crunchy snack.  I either put cheese on them or butter/ghee.  Rice cakes are my friend and Lundburg is the only brand I will buy.

I agree Red Lilac.  I haven't bought any other brand since I discovered Lundberg's, and since I started toasting them.  They burn quickly, so a few attempts were necessary for me to realize that the goal for me was to just heat them enough to crisp them, but not brown them.

Some of my favorites:
ghee/nutritional yeast
soft cheese, possibly topped with fruit-only jam
almond butter/chopped walnuts
silced cheese and thinly sliced meat