Nibbling on Rice Cakes
Posted
Fri, 05/21/04
For
the last few weeks, Wilbert and I have been snacking on rice cakes.
For me, rice cakes are not diet or health-related. I genuinely enjoy their flavor. At first Wilbert turned his nose up at the idea of eating a rice cake, but once he tried them he seemed to like the taste, in particular the popcorn-flavored variety from Quaker. I fancy that one as well, although I prefer the plain, lightly-salted rice cakes. They are simple, non-messy and non-greasy snacks that are good on their own.
One benefit of having Wilbert like rice cakes is the nutritional content. As he is a diabetic addicted to sweets, every little bit helps:
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Calories: 35
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Total Fat: 0%
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Cholesterol: 0%
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Sodium: 15mg (1%) – on the lightly-salted flavor
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Total Carbs: 7g (2%)
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Protein: 1g
If plain rice cakes simply aren't to your liking, there are recipes included on the package itself that may lend more of an allure:
Tuna Spread Crunch Break
1 can (6 oz.) water-packed tuna, drained
Combine the tuna, pickle relish, scallion, mayonnaise, mustard, salt and black pepper. Mix well. Spread mixture on top of two rice cakes and serve. Variation: Try substituting the tuna with canned chicken in water instead.
The packaged rice cakes are not to be confused with Japanese rice crackers (senbei), which of course are more complex and have a completely different taste and texture.
Tags: Seafood;
Snacks
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