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BTD Forums  /  Eat Right 4 Your Type  /  Rice cakes?
Posted by: Calldium, Tuesday, July 23, 2013, 2:33am
What makes rice cakes special? I have normal rice as neutral and rice cakes as beneficial???
Brown/white rice http://www.dadamo.com/typebase4/depictor5.pl?346
Rice Cakes        http://www.dadamo.com/typebase4/depictor5.pl?349
Most rice cakes I have seen either have one ingredient, brown rice, or rice and sunflower seeds or whatever.. anyone?
Posted by: ginnyTN, Tuesday, July 23, 2013, 3:04am; Reply: 1
Hi Calldium,

I'm a nonnie so both are neutral for me.  I guess some people actually like rice cakes: Personally I view rice cakes as about the biggest waste of chewing time possible.  Give me Edwards & Sons rice snaps (crackers) though, and I'm happy!  

I know that doesn't answer your question. Just thought I'd throw it in.  I hope someone else is able to actually answer the question as you asked it!  
Posted by: Lola, Tuesday, July 23, 2013, 5:51am; Reply: 2
a swami will give you personalized ratings
Posted by: yaeli, Tuesday, July 23, 2013, 6:15am; Reply: 3
My swami rates for me white and brown rice and white and brown rice flour as neutrals,
and puffed rice, rice cakes, basmati rice, and rice bran as superfoods.

I take it as is and don't conjecture, and Calldium's question remains.

I usually buy rice cakes made of organic brown rice. I haven't seen any rice cakes offered which are made of basmati rice.

I buy rice cakes as a snack. The rice I regularly prepare is either cooked white basmati rice or organic brown rice pasta (which didn't agree with me for a while, and now things have improved and I can have it).
Posted by: Enobattar, Tuesday, July 23, 2013, 11:46am; Reply: 4
Quoted from ginnyTN
Hi Calldium,

I'm a nonnie so both are neutral for me.  I guess some people actually like rice cakes: Personally I view rice cakes as about the biggest waste of chewing time possible.  


Ginny, you've obviously never tried them with peanut or almond butter and your favorite jam!  Also, broken into a bowl in bite-size pieces, they are delicious drizzled with olive oil and then sprinkled with nutritional yeast... a little sea salt if needed.  I believe the name of the recipe is Faux Popcorn.  For me it's addicting and hard to stop after only one.

SWAMI rates for me brown rice, brown rice flour, and wild rice as Beneficials and the rest of the rice family (including rice cakes) as Neutrals.

I, too, do not know the answer to the original question and have wondered about that myself.(think)
Posted by: Averno, Tuesday, July 23, 2013, 12:51pm; Reply: 5
Ditto on the E&S  rice snaps and the brown rice cakes. I eat them both nearly every day. The cakes do taste like popcorn, and work well for breakfast. I use almond butter, vegemite, oat bran and a 1/4 sheet of nori. Not bad, and quite nutritious. The snaps are just fabulous little crackers.

The cakes, in the process of "puffing" or dehydrating, probably change a normal condition of the rice in a way that boosts them on your Swami. Not unusual for foods that have undergone any sort of processing.
Posted by: Peppermint Twist, Tuesday, July 23, 2013, 12:57pm; Reply: 6
Averno, like you, I discovered quite a while ago that broken-up rice cakes make a bang-up popcorn substitute, and so easy!  That said, much as I LOVE rice cakes (has to be a good brand, though--many of them have the texture of styrofoam...I like Lundburg brand), I stay away from them anymore, because I tend to have an addictive response to them.  If I have them in the house, I will overeat them, they are like potato chips (a huge trigger food) for me.  The way I did love to have them, though, was with some dark-toasted sesame oil, sea salt, garlic and nutritional yeast flakes--yum!  Funny, I use those same ingredients in dressings and have no addictive response--like this morning, I had a breakfast of raw baby greens, a chicken thigh, and a dressing of sesame oil, lemon, sea salt, garlic and a little clover honey.  Whaaaaaaaaaaaaaat?  Oh yeah, babe.
Posted by: Spring, Tuesday, July 23, 2013, 1:07pm; Reply: 7
Anything to do with rice is a superfood for me except rice milk. I don't care for rice cakes, either. I keep meaning to try the recipe someone provided using them for faux French toast.....
Posted by: ruthiegirl, Tuesday, July 23, 2013, 1:12pm; Reply: 8
Why do rice cakes have  different rating than whole rice? Because the process of puffing the rice into rice cakes changes how the body uses them. For some individuals, this makes the rice quicker to digest and leads to less stable blood sugar, making rice cakes a "lower rating" than whole rice.

For others (such as you and me)  there's something about puffing up the rice that makes it easier on our systems. Maybe it lets us feel full with less rice, so we eat fewer grains total. I'm not sure exactly what the specific biochemical reason is.  It might even be different reasons for you than it is for me. I have a personalized SWAMI so my specific food ratings vary somewhat from others, even those with the same blood type as me.
Posted by: BCgal, Tuesday, July 23, 2013, 1:40pm; Reply: 9
PT - that sounds like a great breakfast.

Spring - I've made the French toast with the thin squared rice cakes a couple of times.  My hubby is okay with     them, so that's really saying something.

Sometimes when I'm craving something I'll mix up melted ghee, coconut oil, almond butter and cocoa, plus a dab of agave, and then break up my thin ( I think called Suzie's ) rice cakes and dip them in.  Really good.
I also used to put almond butter on them with a tsp. of hemp hearts sprinkled on each one.  I thought the hemp hearts would counter balance the carbs for my system.  Anyway, I enjoyed them like that too.
Posted by: Victoria, Tuesday, July 23, 2013, 7:38pm; Reply: 10
Quoted from ruthiegirl
Why do rice cakes have  different rating than whole rice? Because the process of puffing the rice into rice cakes changes how the body uses them. For some individuals, this makes the rice quicker to digest and leads to less stable blood sugar, making rice cakes a "lower rating" than whole rice.

For others (such as you and me)  there's something about puffing up the rice that makes it easier on our systems. Maybe it lets us feel full with less rice, so we eat fewer grains total. I'm not sure exactly what the specific biochemical reason is.  It might even be different reasons for you than it is for me. I have a personalized SWAMI so my specific food ratings vary somewhat from others, even those with the same blood type as me.

I don't seem to digest grains very well, even soaked, rinsed, etc.  But I need more carbs than I am able to get on a grain-free diet, even with eating some high-carb vegetables every day.
Rice cakes are my solution.  I lightly toast them, and top them with something delicious, such as almond butter and crumbled toasted Nori seaweed. Easy on my stomach and keeps me feeling satisfied.
Posted by: Chloe, Tuesday, July 23, 2013, 8:11pm; Reply: 11
Rice cakes cracker jacks for those who can have ghee and molasses.

Break up rice cakes (good brand like Lundberg) into bite sized pieces. I sometimes put the pieces
on a cookie sheet and bake at a low temp for a few minutes to get them very dry and crunchy if
humidity has changed their texture.  Then put into a bowl large enough to be able to stir in
a thick syrup of molasses.

Pour a few T of molasses into a small deep pot and add a few tsp of ghee.  Just boil away.  It's
going to thicken.  You don't want to burn this but you do need to keep stirring and watching for
a thickness that can coat and stick to the rice cake pieces.

When you can determine that molasses mixture has gotten to the thickness of thick honey, (2-
3 minutes) pour it quickly over the rice cake pieces and stir to fully coat.  It's going to harden fast so you want to get it onto a large sheet of waxed paper or parchment paper till cool....Keep pieces separated if possible so you don't get clumps.

I add dry roasted peanuts to this when stirring the molasses in.  When cooled I can put it into a
container and refrigerate it.  Doesn't last very long because it's so yummy.  Summer humidity
makes it difficult to make this and store for very long on the kitchen counter.

Natural, healthy cracker jacks.  Probably perfect for most type As.
Posted by: Averno, Tuesday, July 23, 2013, 9:53pm; Reply: 12

Ummm... Cracker Jack!   :D
Posted by: Enobattar, Wednesday, July 24, 2013, 12:15pm; Reply: 13
Great recipe, Chloe!  I'm going to try it.
Posted by: yaeli, Wednesday, July 24, 2013, 1:58pm; Reply: 14
Quoted from Chloe
Natural, healthy cracker jacks.  Probably perfect for most type As.
AND O's (drool) :K)
Posted by: amyflood, Wednesday, July 24, 2013, 5:06pm; Reply: 15
that sounds so yummy. I'm going to try it this weekend. this may sound gross to some, but i spread butter on top of a rice cake and then microwave it for about 15 secs and the butter melts. taste like popcorn. i sometimes put avocado on top of the butter too. delish!
Posted by: Averno, Wednesday, July 24, 2013, 5:16pm; Reply: 16
Quoted from Chloe
Rice cakes cracker jacks for those who can have ghee and molasses.

Natural, healthy cracker jacks.  Probably perfect for most type As.


Compiant for this AB, too.

Yes, P.T., to the Lundberg brand. Others can be rather bland, like overprocessed. And for anyone not caring for them, my guess is that they were stale (styrofoam) or just eaten plain.

How bad can they be with so much good stuff piled on? Cracker Jack, man!   8)



Posted by: ginnyTN, Saturday, July 27, 2013, 3:14am; Reply: 17
Honesty time:  I only tried rice cakes once and they DID taste like Styrofoam!  Obviously it was one of "those other brands".  If I ever get a package of them again it will be Lundberg, for sure.  

I'm not a snack person and sweet stuff doesn't appeal to me (other than serious high cocoa count dark chocolate), but the faux popcorn thing sounds really good. But I have to keep my grain intake low or I gain weight, so try to limit any and all grains to 5 servings per week - that ain't always easy!  

Most of the time if I get hungry and is not meal time I reach for the jar of organic peanut butter and eat it with a spoon.  (drool)
Posted by: Chloe, Saturday, July 27, 2013, 5:59pm; Reply: 18
Quoted from ginnyTN
Honesty time:  I only tried rice cakes once and they DID taste like Styrofoam!  Obviously it was one of "those other brands".  If I ever get a package of them again it will be Lundberg, for sure.  

I'm not a snack person and sweet stuff doesn't appeal to me (other than serious high cocoa count dark chocolate), but the faux popcorn thing sounds really good. But I have to keep my grain intake low or I gain weight, so try to limit any and all grains to 5 servings per week - that ain't always easy!  

Most of the time if I get hungry and is not meal time I reach for the jar of organic peanut butter and eat it with a spoon.  (drool)


Melt your chocolate, drizzle it over a mixture of peanuts and crumbled rice cakes.  I can't have
chocolate so this isn't something I've tasted....but if you love peanuts and chocolate, I'm thinking
a good crumbled rice cake might work well with your two other favs.

Posted by: Andrea AWsec, Saturday, July 27, 2013, 8:20pm; Reply: 19
Rice cakes need there own website for recipes, just did a simple search and did not find anything.

Interesting I thought the gluten free community would have had something about them.
Posted by: Spring, Saturday, July 27, 2013, 8:36pm; Reply: 20
Quoted from Andrea AWsec
Rice cakes need there own website for recipes, just did a simple search and did not find anything.

Interesting I thought the gluten free community would have had something about them.


http://voices.yahoo.com/colorful-creations-dress-rice-cakes-for-12068861.html
Posted by: Chloe, Saturday, July 27, 2013, 8:36pm; Reply: 21
Quoted from Andrea AWsec
Rice cakes need there own website for recipes, just did a simple search and did not find anything.

Interesting I thought the gluten free community would have had something about them.


I found these websites.

http://blog.rateyourburn.com/blog/post/2013/04/06/pimp-your-rice-cake-15-creative-rice-cake-toppings.aspx

http://www.thesmartkitchenblog.com/2011/06/a-different-kind-of-cake-ball.html

Not using rice cakes per say but recipe looks so good, I had to share it
http://www.beyondkimchee.com/la-style-sweet-rice-cake-bars/

And this recipe is far from perfect but I'm sure it can be tweaked  - maybe use greek yogurt
http://www.hungry-girl.com/newsletters/raw/673

And easy to make your own rice cakes if you want to try
http://www.eatlivetravelwrite.com/2009/10/how-to-make-rice-cakes-not-quaker-ones/


Posted by: Andrea AWsec, Saturday, July 27, 2013, 9:04pm; Reply: 22
Very nice chloe--
Posted by: Enobattar, Sunday, July 28, 2013, 1:09pm; Reply: 23
Quoted from ginnyTN

Most of the time if I get hungry and is not meal time I reach for the jar of organic peanut butter and eat it with a spoon.  (drool)


Been there, done that!   ;)(drool)
Posted by: Spring, Sunday, July 28, 2013, 8:56pm; Reply: 24
Me, too. But since yesterday AM I have actually eaten no less than FOUR Lundberg's rice cakes toasted with a little peanut butter. These things are not even fresh and suddenly my taste buds are liking them pretty well after all this time! So I bought two more bags of them! Imagine that! My tummy feels really good after eating them too! (drool)
Posted by: Averno, Sunday, July 28, 2013, 9:58pm; Reply: 25

Cracker Jack!

http://m.youtube.com/watch?v=mwq_x9QsLzg&desktop_uri=%2Fwatch%3Fv%3Dmwq_x9QsLzg
Posted by: Spring, Sunday, July 28, 2013, 10:49pm; Reply: 26
Quoted from Averno


Sweet!
Posted by: snazzyshazz, Monday, July 29, 2013, 2:59am; Reply: 27
Thanks for the info about how to use rice cakes other than with a spread like almond butter (which is how we eat them.)

I made the molasses recipe (cracker jack) for my hubby yesterday, and he loved it.

Just love the ideas this forum generates. Keep it coming!!!
Posted by: aussielady582, Monday, July 29, 2013, 4:13am; Reply: 28
makes a fast, easy snack. I like tahini or almond butter.  I used to put a little rice syrup, but these days, I don't use sweeteners much. Not too many rice cakes for me, as can be a bit drying once inside the system.
Posted by: yaeli, Monday, July 29, 2013, 4:46am; Reply: 29
Quoted from Averno
:D

Posted by: Enobattar, Monday, July 29, 2013, 3:50pm; Reply: 30
Spring, you could eat four in one day w/no negative reaction?  Wow, wish that were me!  Of course I can't eat them with just p.b. or almond butter.  I have to slather on the jam (compliant kind, of course! ha-ha)

They are a Neutral for me so I minimize my servings to aid in getting rid of this auto-immune/inflamatory response within me.  I find that, even if I eat my beneficial grains over the 3 per day recommendation, my finger suffers from increased stiffness and pain.

Enjoy!
Posted by: Chloe, Monday, July 29, 2013, 4:27pm; Reply: 31
Quoted from Averno


So cute....!  :)  Wonder if prizes are still in Cracker Jack boxes.  My favorite thing in the box was
always the peanuts....I never felt there was enough.  When I make them, I'm very generous
with the peanuts.

As for eating rice cakes with just peanut butter, can't do it either.  I need jam.  But the best way
ever to eat pnb is straight out of the jar right off a spoon :)  

I particularly love toasted rice cakes with ghee. Then I don't need any jam.

BTW, Lundberg makes some really yummy varieties of rice cakes.  Presently I'm in love with the
tamari/seaweed.

Didn't realize there were so many different varieties. Our HFS only carries 3.

http://www.lundberg.com/products/rice_cakes.aspx

Posted by: Spring, Monday, July 29, 2013, 6:00pm; Reply: 32
Quoted from Enobattar
Spring, you could eat four in one day w/no negative reaction?  Wow, wish that were me!  Of course I can't eat them with just p.b. or almond butter.  I have to slather on the jam (compliant kind, of course! ha-ha)

Strangely enough, the four of them didn't bother me in the least, quite the reverse!! Had another one this morning for a snack. As for the jam, I just used the least smear with the peanut butter. I don't like things very sweet. This snack reminds me of the half bagel with fat free cream cheese I ate for snacks years ago. I lost 25 pounds doing that. But that was over 20 years ago - couldn't get away with that now! The wheat would probably blow me up like a balloon, and the junkie toxins in the fat free cream cheese would finish me off. :o
Posted by: Spring, Monday, July 29, 2013, 6:11pm; Reply: 33
Quoted from Chloe
...  My favorite thing in the box was always the peanuts....I never felt there was enough.  When I make them, I'm very generous with the peanuts.

BTW, Lundberg makes some really yummy varieties of rice cakes.  


Yes, the peanuts were the "prize" to me, too, in Cracker Jacks!

I have looked at several varieties of Lundberg rice cakes and tried some of them in the past, but none seemed to appeal to me. Using your suggestion to toast them and then adding my own flavors, etc., suits me just fine for now.

Another subject, but I remember one of the few times I really got a bad case of nausea when I was a child was after eating one too many popcorn balls! I certainly don't wonder at that now since corn is such an abomination for my system!  :o
Posted by: Chloe, Monday, July 29, 2013, 7:05pm; Reply: 34
I toast my rice cakes by putting a few on a rack in a preheated 325 degree oven but then turn off the oven.  So they sit there drying out, getting super crunch-i-fied, and this way, they aren't getting color. So, while still hot, the ghee melts quickly. Very pop-corn-y tasting.

Funny, but rice cakes weren't on my radar screen at all until I started reading this thread. I had a package unopened for quite a few weeks sitting in my pantry and wondered if they had gone stale already from all our high humidity..I find the shelf life of rice cakes isn't very long in summer...
but toasting totally revived them.
Posted by: Spring, Monday, July 29, 2013, 8:58pm; Reply: 35
My toaster is doing a great job so far on these older rice cakes at a lower setting. (When I tried it before, I had the setting too high, and they immediately went from light to black!) These things are MONTHS old and taste great, and we have been literally wading in humidity nearly the whole summer!!! I suppose that doesn't matter so much, though, with A/C. Not even a slight taste of being rancid to this supertaster! It will be interesting to see how different the fresh ones I bought taste!  :D (drool) Something else I notice with the toasting is that they don't fall apart as badly, which definitely turned me off before. No one wants a shower of crumbs trying to eat a snack!
Posted by: Averno, Monday, July 29, 2013, 10:06pm; Reply: 36
I wonder how many of these were swallowed over the years.

http://superradnow.wordpress.com/2011/07/25/cracker-jack-prizes-are-lame/

I've probably owned all of the plastic ones and the tattoos. The whistle was the a great prize, and the baby bottle was like "oh, RATS!"

No matter which treats we selected at the candy counter, Cracker Jacks was always one of them. The object was to carry the prize around in your pocket for a few days ( or until you got a new one) and show it to everyone you saw. Sometimes they were traded. The only reason I can imagine that we coveted them so, was that they were a prize, a surprize, and mine.

Of course, the Cracker Jack was the real prize. Wasn't there at one point a choice of with or without peanuts? Just a vague memory of this.

Posted by: Chloe, Tuesday, July 30, 2013, 12:37am; Reply: 37
Hmmm..... Was there ever a time where Cracker Jacks didn't have peanuts?  I always remember peanuts. And don't remember choices with or without.  Just one product.

Here's some vintage Cracker Jack prizes being sold on ebay.  WOW....!

http://www.ebay.com/bhp/vintage-cracker-jack-prizes

And images some might remember
http://www.google.com/search?q=cracker+jack+prizes&sa=G&tbm=isch&tbo=u&source=univ&ei=Rgr3UZCQOun94APfrYH4CA&ved=0CDcQsAQ&biw=1277&bih=726
Posted by: C_Sharp, Tuesday, July 30, 2013, 1:25am; Reply: 38
Quoted from Chloe
Hmmm..... Was there ever a time where Cracker Jacks didn't have peanuts?  I always remember peanuts. And don't remember choices with or without.  Just one product.



http://www.fritolay.com/our-snacks/cracker-jack-popcorn-butter-toffee.html
Posted by: Victoria, Tuesday, July 30, 2013, 2:48am; Reply: 39
Quoted from Chloe

As for eating rice cakes with just peanut butter, can't do it either.  I need jam.  But the best way
ever to eat pnb is straight out of the jar right off a spoon :)  

For people who are trying to find a way to eat blackstrap molasses, I think it's really good lightly drizzled on the top of the nut butter as an alternative to jam.  Of course, I like the taste of B. molasses, so maybe it's not for everyone!  ;)

I particularly love toasted rice cakes with ghee. Then I don't need any jam.

Oh, me too!  Ghee . . mmmmmmm!

BTW, Lundberg makes some really yummy varieties of rice cakes.  

I love the Lundberg Sweet Mochi Rice Cakes.


Posted by: Enobattar, Tuesday, July 30, 2013, 5:59pm; Reply: 40
Quoted from Spring

Strangely enough, the four of them didn't bother me in the least, quite the reverse!! Had another one this morning for a snack. As for the jam, I just used the least smear with the peanut butter. I don't like things very sweet. This snack reminds me of the half bagel with fat free cream cheese I ate for snacks years ago. I lost 25 pounds doing that. But that was over 20 years ago - couldn't get away with that now! The wheat would probably blow me up like a balloon, and the junkie toxins in the fat free cream cheese would finish me off. :o


Hmmmm.  Interesting to note that Chloe and I are Teachers and you and Explorer.... I wonder if all Teacher types are prone to liking sweets more? ??)
Posted by: Chloe, Tuesday, July 30, 2013, 7:48pm; Reply: 41
Quoted from C_Sharp


New product, full of sugars. Probably GMO corn... No peanuts.  So many peanut allergies in kids these days probably necessitated creating peanut-less products.
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