23 Easy Rice Powder Breakfast Recipes You’ll Love

Rice powder, also known as rice flour, is a versatile ingredient that has been part of traditional kitchens across Asia and beyond for centuries.

It’s naturally gluten-free, light in texture, and can be used in both sweet and savory dishes.

From soft and fluffy pancakes to savory crepes, hearty porridges, and crispy fritters, rice powder can transform your breakfast into something wholesome, creative, and delicious.

In this article, we’ll explore 23 rice powder breakfast recipes that cover everything from traditional classics like puttu, appam, and idiyappam, to modern twists like rice powder waffles, energy bars, and smoothie bowls.

Whether you’re looking for a light start to your day or a hearty meal to keep you fueled, these recipes will inspire you to make rice powder a regular part of your morning routine.

23 Easy Rice Powder Breakfast Recipes You’ll Love

Rice powder is more than just a gluten-free alternative to wheat—it’s a powerful ingredient that brings both comfort and creativity to the breakfast table.

From quick and simple porridges to festive dishes like kozhukattai, or even modern innovations like waffles and energy bars, rice powder adapts beautifully to all kinds of flavors and cooking styles.

With these 23 rice powder breakfast recipes, you now have a wide variety of options to suit any mood—sweet or savory, traditional or modern.

Next time you’re planning breakfast, reach for rice powder and give one of these recipes a try—you might just discover a new family favorite.

Rice Powder Pancakes with Honey Drizzle

These soft and fluffy rice powder pancakes are a wholesome twist on the traditional breakfast favorite.

They are naturally gluten-free, light in texture, and pair wonderfully with honey, fruits, or a touch of yogurt.

Perfect for mornings when you crave comfort food that feels both nourishing and indulgent.

Ingredients:

• 1 cup rice powder (finely ground rice flour)
• ½ cup all-purpose flour (optional, for better texture; or use more rice powder for gluten-free version)
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 pinch salt
• 1 cup milk (dairy or plant-based)
• 1 egg (or 2 tbsp flaxseed meal + 4 tbsp water for vegan option)
• 1 tsp vanilla extract
• 2 tbsp melted butter or oil
• Honey or maple syrup, for serving
• Fresh fruits (banana slices, berries, or mango), for garnish

Instructions:

1. In a large mixing bowl, combine rice powder, flour, sugar, baking powder, baking soda, and salt. Mix well so the dry ingredients are evenly distributed.
2. In another bowl, whisk together milk, egg, vanilla extract, and melted butter.
3. Slowly pour the wet mixture into the dry mixture, stirring gently to form a smooth batter. Avoid over-mixing to keep the pancakes fluffy.
4. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.
5. Pour ¼ cup of batter onto the hot surface and cook until bubbles form on the surface (about 2 minutes). Flip and cook the other side until golden brown.
6. Repeat with remaining batter, stacking pancakes on a plate.
7. Drizzle with honey or maple syrup and garnish with fresh fruits before serving.

These rice powder pancakes are soft, comforting, and customizable to your taste.

They are an excellent gluten-free alternative to regular pancakes and bring a gentle sweetness to your breakfast table.

Rice Powder Porridge with Coconut Milk

This creamy rice powder porridge is inspired by traditional Asian breakfast bowls, where rice forms the comforting base of the meal.

Made with coconut milk, a touch of jaggery or sugar, and flavored with cardamom, this dish is both filling and soothing, making it a perfect start to the day.

Ingredients:

• ½ cup rice powder
• 2 cups water
• 1 cup coconut milk
• 2 tbsp jaggery (or brown sugar)
• ½ tsp ground cardamom
• 1 pinch salt
• 1 tbsp ghee or butter
• Nuts and raisins, for garnish (cashews, almonds, or pistachios)
• Fresh fruit like banana slices or dates (optional)

Instructions:

1. In a saucepan, mix rice powder with water until lump-free. Bring it to a gentle boil, stirring constantly to avoid clumps.
2. Reduce the heat to low and let it simmer for 6–8 minutes until it thickens into a smooth porridge.
3. Add coconut milk, jaggery, cardamom, and salt. Stir until the jaggery dissolves and the mixture turns creamy.
4. In a small pan, heat ghee and lightly toast nuts and raisins until golden. Add them to the porridge for crunch and flavor.
5. Serve warm, optionally topped with banana slices or chopped dates for natural sweetness.

Rice powder porridge is a warm, nourishing breakfast that feels both hearty and soothing.

With coconut milk and jaggery, it delivers comfort in every spoonful while offering a touch of tropical flavor.

Steamed Rice Powder Idiyappam (String Hoppers)

Idiyappam, also known as string hoppers, is a beloved South Indian and Sri Lankan breakfast dish.

It’s made from steamed rice powder dough that’s pressed into delicate noodle-like strands and served with coconut chutney, vegetable stew, or curry.

Light yet filling, it makes for a wholesome breakfast option.

Ingredients:

• 2 cups roasted rice powder
• 1 ½ cups hot water
• ½ tsp salt
• 1 tsp oil
• Freshly grated coconut, for garnish
• Coconut chutney or vegetable curry, for serving

Instructions:

1. Place roasted rice powder in a large bowl. Add salt and oil, then gradually pour in hot water while stirring with a spoon.
2. Mix until a soft, smooth dough forms. It should be pliable but not sticky.
3. Grease an idiyappam press (string hopper maker) and fill it with the dough.
4. Press the dough directly onto greased idli plates or banana leaves, forming thin noodle-like circles.
5. Steam in a steamer or idli pot for 8–10 minutes until cooked and fluffy.
6. Once done, remove and sprinkle freshly grated coconut on top.
7. Serve hot with coconut chutney, vegetable stew, or a light curry of choice.

Steamed rice powder idiyappam is a delightful and versatile breakfast dish. Its light texture pairs beautifully with both savory and sweet sides, making it a wholesome start to the morning.

Powder Crepes with Savory Filling

These thin and delicate rice powder crepes are a light and versatile breakfast option.

Filled with a savory mix of spiced vegetables, they make for a wholesome meal that is gluten-free and satisfying.

The crepes can also be enjoyed plain with chutney or rolled up with sweet fillings.

Ingredients:

• 1 cup rice powder
• ½ cup chickpea flour (optional for extra protein)
• 1 ½ cups water (adjust for thin batter)
• ½ tsp salt
• 1 tsp cumin seeds
• 1 tsp oil for the batter
• Oil or ghee, for cooking

For the filling:

• 1 tbsp oil
• ½ onion, finely chopped
• 1 green chili, chopped (optional)
• 1 carrot, grated
• ½ cup spinach, chopped
• ¼ tsp turmeric powder
• ½ tsp cumin powder
• Salt to taste

Instructions:

1. In a mixing bowl, combine rice powder, chickpea flour, salt, cumin seeds, and water. Mix until a smooth, runny batter forms. Add 1 tsp oil to prevent sticking.
2. Heat a non-stick pan, pour a ladle of batter, and swirl to spread into a thin crepe. Cook for 1–2 minutes until golden, then flip and cook the other side. Repeat for all crepes.
3. For the filling, heat oil in a pan. Add onion, green chili, and sauté until golden. Add grated carrot, spinach, turmeric, cumin, and salt. Cook until vegetables are tender.
4. Place some filling in the center of each crepe, fold or roll, and serve warm.

Rice powder crepes are light, flavorful, and adaptable. They can be enjoyed with both sweet and savory fillings, making them a versatile breakfast choice.

Rice Powder Banana Muffins

These moist and fluffy banana muffins use rice powder as the main flour, making them naturally gluten-free and light.

Sweetened with ripe bananas and a touch of honey or sugar, they are perfect for a grab-and-go breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups rice powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 pinch salt
• 2 ripe bananas, mashed
• 2 tbsp honey or sugar
• 1 egg (or flax egg for vegan option)
• ¼ cup milk (dairy or plant-based)
• 2 tbsp oil or melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 180°C (350°F) and line a muffin tray with paper cups.
2. In a bowl, mix rice powder, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mash bananas and whisk with honey, egg, milk, oil, and vanilla.
4. Combine wet and dry ingredients to form a smooth batter. Do not overmix.
5. Pour batter into muffin cups, filling each about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Allow to cool slightly before serving.

Rice powder banana muffins are soft, naturally sweet, and incredibly satisfying.

They’re a wholesome way to enjoy a sweet breakfast or snack without refined flours.

Rice Powder Vegetable Uttapam

Uttapam is a South Indian savory pancake made from a rice-based batter.

Using rice powder makes it quick and easy, while a colorful topping of vegetables brings both taste and nutrition to your breakfast plate.

Ingredients:

• 1 cup rice powder
• ½ cup semolina (optional for crispiness)
• 1 cup yogurt (or plant-based yogurt for vegan version)
• ½–¾ cup water (to adjust batter consistency)
• ½ tsp salt
• ½ tsp baking soda

For topping:

• ½ onion, finely chopped
• ½ tomato, finely chopped
• ½ capsicum (bell pepper), finely chopped
• 1 green chili, chopped (optional)
• Fresh coriander leaves, chopped
• Oil or ghee, for cooking

Instructions:

1. In a mixing bowl, combine rice powder, semolina, yogurt, and salt. Add water gradually to form a thick batter. Rest for 10 minutes.
2. Stir in baking soda just before cooking.
3. Heat a non-stick pan and grease lightly. Pour a ladleful of batter to form a thick pancake.
4. Immediately sprinkle chopped onion, tomato, capsicum, green chili, and coriander on top. Gently press the toppings with a spatula.
5. Drizzle oil around the edges and cook on medium heat until golden brown at the base. Flip and cook the other side lightly.
6. Serve hot with coconut chutney or sambar.

Rice powder uttapam is a hearty, flavorful breakfast dish that’s rich in texture and nutrients.

It brings together the comfort of rice with the freshness of vegetables, making it a perfect start to the day.

Rice Powder Puttu with Coconut

Puttu is a classic South Indian and Sri Lankan breakfast dish made with rice powder and coconut.

It is steamed in cylindrical molds, resulting in soft, crumbly rice cakes layered with fresh grated coconut.

Traditionally served with banana, curry, or sugar, puttu is a wholesome, filling, and naturally gluten-free breakfast.

Ingredients:

• 2 cups roasted rice powder
• 1 cup grated coconut (fresh or frozen)
• ½ tsp salt
• ½–¾ cup warm water
• Banana, jaggery, or curry, for serving

Instructions:

1. In a large bowl, mix rice powder with salt. Gradually sprinkle warm water while mixing with your fingertips until the mixture resembles damp sand. It should hold shape when pressed but crumble when released.
2. Grease the puttu maker (or use an idli steamer if unavailable).
3. Layer grated coconut at the bottom, then add 3–4 spoonfuls of the rice powder mixture. Continue layering coconut and rice powder alternately, ending with coconut.
4. Steam for 6–8 minutes until soft and cooked through.
5. Gently push out the steamed puttu and serve hot with banana, curry, or jaggery.

Rice powder puttu is light, fluffy, and versatile. Paired with sweet or savory accompaniments, it offers a balanced and satisfying breakfast.

Rice Powder Dosa with Coconut Chutney

Dosa is a thin, crispy South Indian crepe usually made from a fermented rice-lentil batter.

This quicker version uses rice powder for a lighter texture and saves time while still giving that authentic crispiness.

Served with coconut chutney or sambar, it’s a delightful breakfast treat.

Ingredients:

• 1 cup rice powder
• ¼ cup all-purpose flour (or chickpea flour for gluten-free option)
• 2 tbsp yogurt (optional for tang)
• 1 ¼ cups water (adjust as needed)
• ½ tsp salt
• ½ tsp cumin seeds
• Oil or ghee, for cooking

For coconut chutney:

• ½ cup grated coconut
• 1 green chili
• 1 tbsp roasted chana dal
• ½ inch ginger
• Salt to taste
• Water as needed

Instructions:

1. In a mixing bowl, combine rice powder, flour, yogurt, salt, cumin, and water. Whisk into a thin, smooth batter. Rest for 15 minutes.
2. Heat a dosa pan or non-stick skillet. Pour a ladleful of batter and spread it thinly in a circular motion.
3. Drizzle oil around the edges and cook until crisp and golden. Flip briefly to cook the other side.
4. For chutney, blend coconut, chili, chana dal, ginger, salt, and a splash of water into a smooth paste.
5. Serve dosas hot with coconut chutney or sambar.

Rice powder dosa is crisp, golden, and satisfying. It’s quick to prepare and pairs beautifully with chutneys or stews, making it a versatile breakfast option.

Sweet Rice Powder Ladoo

These bite-sized sweet ladoos are made from roasted rice powder, ghee, and jaggery or sugar.

They are often prepared during festive occasions but can easily double up as a wholesome breakfast treat or energy bite, perfect with a cup of tea or warm milk.

Ingredients:

• 1 cup rice powder (lightly roasted)
• ½ cup jaggery powder (or sugar)
• 3 tbsp ghee
• ½ tsp cardamom powder
• 2 tbsp chopped nuts (cashews, almonds)
• 1 tbsp raisins

Instructions:

1. Heat ghee in a pan and roast rice powder on low heat for 3–4 minutes until aromatic.
2. Add jaggery powder, cardamom, and stir gently until well combined.
3. Mix in chopped nuts and raisins, stirring until the mixture comes together.
4. While still warm, take small portions and roll into ladoos with your palms.
5. Allow to cool and set before serving.

Rice powder ladoos are simple, nourishing, and naturally gluten-free. They are great as a quick breakfast snack or a healthy sweet bite anytime of the day.

Rice Powder Appam with Coconut Milk

Appam is a soft and lacy pancake from South India and Sri Lanka, made with rice powder and coconut milk.

It has a slightly crisp edge and a fluffy, spongy center, making it the perfect base for both sweet and savory sides.

Traditionally served with vegetable stew or sweetened coconut milk, appam is a comforting and wholesome breakfast.

Ingredients:

• 2 cups rice powder
• 1 cup coconut milk
• 1 tsp sugar
• ½ tsp salt
• ½ tsp dry yeast
• ½ cup warm water
• Oil, for greasing

Instructions:

1. Dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
2. In a mixing bowl, combine rice powder, salt, and coconut milk. Add the yeast mixture and whisk into a smooth batter. Adjust consistency with water if needed.
3. Cover and allow to ferment for 6–8 hours or overnight.
4. Heat an appam pan or small wok. Grease lightly with oil.
5. Pour a ladle of batter in the center and swirl the pan to spread it thin at the edges, leaving the middle thick. Cover and cook for 2–3 minutes until the center is soft and spongy.
6. Serve hot with vegetable stew, egg curry, or sweetened coconut milk.

Rice powder appam is delicate, light, and flavorful.

With its unique texture and versatility, it makes for a satisfying breakfast that feels both traditional and comforting.

Rice Powder Idli (Steamed Cakes)

Idlis are soft, fluffy steamed cakes that are a staple South Indian breakfast.

Traditionally made with ground rice and lentils, this quicker version uses rice powder, making it light and easy to prepare.

They are served with chutney and sambar, making them a nourishing and filling morning meal.

Ingredients:

• 2 cups rice powder
• 1 cup semolina (optional for texture)
• 2 cups yogurt (or plant-based yogurt for vegan version)
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp lemon juice
• Oil, for greasing

Instructions:

1. In a bowl, mix rice powder, semolina, salt, and yogurt. Add enough water to form a thick batter. Let it rest for 20 minutes.
2. Just before steaming, add baking soda and lemon juice, and mix gently.
3. Grease idli molds and pour in the batter.
4. Steam for 10–12 minutes until soft and fluffy.
5. Remove from molds and serve hot with coconut chutney and sambar.

Rice powder idlis are soft, airy, and easy to digest.

They are a healthy and traditional breakfast option that can be paired with a variety of accompaniments.

Rice Powder Roti (Flatbread)

Rice powder roti, also known as akki roti in Karnataka, is a gluten-free flatbread made from rice flour dough.

It is soft, slightly chewy, and perfect when paired with chutney, pickle, or vegetable curry.

This simple yet hearty dish makes for a wholesome breakfast.

Ingredients:

• 2 cups rice powder
• 1 ½ cups hot water
• ½ tsp salt
• 1 tsp oil
• Ghee or oil, for cooking

Instructions:

1. In a bowl, add rice powder and salt. Pour in hot water gradually while mixing with a spoon.
2. Knead into a soft dough while it is still warm, adding oil to prevent sticking.
3. Divide into small balls and roll each into a thin flat disc using a rolling pin.
4. Heat a skillet and cook each roti for 1–2 minutes per side until light golden spots appear.
5. Brush with ghee before serving.
6. Serve hot with chutney, pickle, or vegetable curry.

Rice powder roti is soft, satisfying, and naturally gluten-free.

It is a simple yet hearty breakfast that pairs beautifully with traditional accompaniments.

Rice Powder Adai (Savory Lentil Pancake)

Adai is a hearty South Indian pancake made with rice and lentils, usually thicker than dosa.

In this variation, rice powder is used instead of soaked rice, making the recipe quicker without compromising flavor.

Packed with protein from lentils and fiber from vegetables, adai is a satisfying and nourishing breakfast.

Ingredients:

• 1 cup rice powder
• ½ cup chana dal (Bengal gram), soaked for 2 hours
• ¼ cup toor dal (pigeon peas), soaked for 2 hours
• 1 dried red chili
• ½ tsp cumin seeds
• 1 pinch asafoetida (hing)
• Salt, to taste
• Water, as needed
• Oil, for cooking
• Chopped onions, curry leaves, and grated carrots (optional, for extra flavor)

Instructions:

1. Grind soaked dals with red chili, cumin, and asafoetida into a coarse paste.
2. In a bowl, combine rice powder with the dal paste. Add water gradually to form a thick, spreadable batter. Add salt and mix well.
3. Stir in optional chopped onions, curry leaves, or grated carrots.
4. Heat a skillet, grease lightly with oil, and spread a ladleful of batter into a thick pancake.
5. Drizzle oil around the edges and cook until golden brown. Flip and cook the other side.
6. Serve hot with coconut chutney or jaggery.

Rice powder adai is filling, nutritious, and flavorful. It combines the heartiness of lentils with the lightness of rice, making it a wholesome breakfast choice.

Rice Powder Kozhukattai (Steamed Dumplings)

Kozhukattai is a traditional South Indian steamed dumpling, often made during festivals.

It uses rice powder as the base, stuffed with either sweet coconut-jaggery filling or savory spiced lentils.

Soft and healthy, these dumplings also make a comforting breakfast or snack.

Ingredients:
For the dough:

• 1 cup rice powder
• 1 ¼ cups water
• ½ tsp salt
• 1 tsp oil

For sweet filling:

• ½ cup grated coconut
• ¼ cup jaggery powder
• ½ tsp cardamom powder

Instructions:

1. Boil water with salt and oil. Gradually add rice powder while stirring to form a smooth dough. Cover and let it rest for 5 minutes.
2. For the filling, heat grated coconut and jaggery in a pan. Cook until jaggery melts and blends with coconut. Add cardamom powder and set aside.
3. Grease your palms, take small portions of dough, and flatten into circles. Place a spoonful of filling inside, fold, and seal into half-moon shapes.
4. Steam in a steamer for 8–10 minutes until soft and glossy.
5. Serve warm as a light breakfast or snack.

Rice powder kozhukattai is soft, mildly sweet, and wholesome.

Whether enjoyed plain or stuffed, it makes for a light and healthy start to the day.

Rice Powder Pancakes with Jaggery Syrup

These rustic-style pancakes are made with rice powder and lightly sweetened with jaggery syrup.

Unlike fluffy wheat pancakes, rice powder pancakes have a slightly crisp texture at the edges and a soft interior, making them both unique and comforting.

Ingredients:

• 1 cup rice powder
• ¼ cup grated coconut
• ½ tsp baking soda
• 1 pinch salt
• 2 tbsp jaggery powder (or brown sugar)
• 1 cup milk (or coconut milk for richer flavor)
• 1 tsp ghee or oil, for cooking

For jaggery syrup:

• ½ cup jaggery
• ¼ cup water
• ¼ tsp cardamom powder

Instructions:

1. In a bowl, mix rice powder, grated coconut, baking soda, salt, jaggery powder, and milk to form a thick batter.
2. Heat a skillet and grease with ghee. Pour a ladle of batter and spread slightly.
3. Cook on medium heat until golden brown on both sides. Repeat with remaining batter.
4. For syrup, dissolve jaggery in water over low heat until slightly thickened. Add cardamom powder.
5. Drizzle warm jaggery syrup over the pancakes before serving.

Rice powder pancakes with jaggery syrup are rustic, simple, and comforting.

With their subtle sweetness and rich flavor, they make an ideal traditional-style breakfast.

Rice Powder Waffles with Fruit Compote

These rice powder waffles are a modern and gluten-free twist on the classic breakfast favorite.

Crisp on the outside and soft inside, they are naturally light and pair beautifully with a homemade fruit compote or maple syrup.

A perfect weekend breakfast treat that feels indulgent yet wholesome.

Ingredients:

• 1 ½ cups rice powder
• 2 tbsp cornstarch (for extra crispiness)
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 pinch salt
• 1 ¼ cups milk (dairy or plant-based)
• 1 egg (or flax egg for vegan version)
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract

For fruit compote:

• 1 cup mixed berries (or any seasonal fruits)
• 2 tbsp sugar or honey
• 2 tbsp water
• ½ tsp lemon juice

Instructions:

1. In a bowl, combine rice powder, cornstarch, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk milk, egg, vanilla, and melted butter. Mix the wet and dry ingredients to form a smooth batter.
3. Preheat a waffle maker and grease lightly. Pour batter and cook until golden brown and crisp.
4. For compote, cook fruits, sugar, and water in a pan until fruits soften and release juices. Stir in lemon juice and let it thicken slightly.
5. Serve waffles hot with fruit compote drizzled over the top.

Rice powder waffles are light, crispy, and satisfying.

Topped with fruit compote, they bring together traditional ingredients in a modern, delicious breakfast dish.

Rice Powder Breakfast Cookies

Rice powder breakfast cookies are chewy, wholesome, and naturally gluten-free.

Packed with oats, nuts, and a touch of honey, they are perfect for a grab-and-go breakfast or a healthy snack with tea or coffee.

Ingredients:

• 1 cup rice powder
• ½ cup rolled oats
• ½ tsp baking powder
• 1 pinch salt
• ¼ cup honey or maple syrup
• 1 egg (or flax egg for vegan option)
• 2 tbsp coconut oil or butter, melted
• 1 tsp vanilla extract
• ¼ cup chopped nuts (almonds, walnuts)
• ¼ cup raisins or dried cranberries

Instructions:

1. Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, mix rice powder, oats, baking powder, and salt.
3. In another bowl, whisk honey, egg, oil, and vanilla. Combine with dry mixture.
4. Stir in nuts and raisins. The dough will be slightly sticky.
5. Drop spoonfuls onto the tray and flatten slightly.
6. Bake for 12–14 minutes until golden at the edges. Cool before serving.

Rice powder breakfast cookies are nutritious, portable, and delicious.

They are a smart way to enjoy a healthy breakfast on busy mornings.

Rice Powder Smoothie Bowl

This rice powder smoothie bowl is a fusion breakfast that blends fruits with lightly toasted rice powder for extra creaminess and nutrition.

It’s naturally gluten-free, refreshing, and topped with crunchy granola, seeds, and fresh fruits for a balanced start to the day.

Ingredients:

• 2 tbsp rice powder (lightly toasted for flavor)
• 1 frozen banana
• ½ cup mango or berries
• ½ cup milk (dairy or plant-based)
• 1 tbsp honey or maple syrup (optional)

For toppings:

• Granola
• Chia seeds or flax seeds
• Sliced fruits (banana, kiwi, or berries)
• A drizzle of nut butter

Instructions:

1. In a blender, combine rice powder, banana, mango (or berries), milk, and honey. Blend until smooth and creamy.
2. Pour into a bowl and smooth the surface.
3. Add toppings such as granola, seeds, sliced fruits, and a drizzle of nut butter.
4. Serve immediately while chilled.

Rice powder smoothie bowls are creamy, nutrient-rich, and refreshing.

They’re a creative way to include rice powder in a modern breakfast, perfect for health-conscious mornings.

Rice Powder Energy Bars

These homemade rice powder energy bars are a wholesome, no-bake breakfast option packed with nuts, seeds, and natural sweeteners.

They’re chewy, nutrient-rich, and perfect for busy mornings when you need a quick grab-and-go meal that keeps you energized.

Ingredients:

• 1 cup rice powder (lightly roasted)
• ½ cup rolled oats
• ¼ cup peanut butter or almond butter
• ¼ cup honey or maple syrup
• 2 tbsp chia seeds or flax seeds
• ¼ cup chopped nuts (almonds, cashews, walnuts)
• ¼ cup raisins or dried cranberries
• ½ tsp cinnamon

Instructions:

1. In a pan, lightly roast rice powder and oats until aromatic. Let cool.
2. In a saucepan, warm peanut butter and honey until smooth and pourable.
3. In a large bowl, combine rice powder, oats, nuts, seeds, and dried fruits. Pour the peanut butter-honey mixture over and mix well.
4. Press the mixture firmly into a parchment-lined tray.
5. Refrigerate for 2–3 hours until set, then cut into bars.
6. Store in an airtight container in the fridge.

Rice powder energy bars are chewy, filling, and nutrient-packed.

They make a healthy breakfast or snack for busy days when you need fuel on the go.

Rice Powder Vegetable Pancakes

These savory pancakes are made with rice powder and loaded with vegetables, making them a delicious and healthy breakfast choice.

Crisp at the edges and soft inside, they are perfect when served with chutney or yogurt dip.

Ingredients:

• 1 cup rice powder
• ¼ cup chickpea flour
• ½ cup grated carrots
• ½ cup chopped spinach or kale
• ½ onion, finely chopped
• 1 green chili (optional)
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• Salt, to taste
• Water, as needed
• Oil, for cooking

Instructions:

1. In a bowl, combine rice powder, chickpea flour, cumin, turmeric, and salt.
2. Add vegetables (carrots, spinach, onion, chili) and mix well.
3. Gradually add water to form a thick pancake batter.
4. Heat a skillet and grease lightly. Pour a ladle of batter and spread gently into a pancake.
5. Drizzle oil and cook until golden brown on both sides.
6. Serve hot with coconut chutney or yogurt dip.

Rice powder vegetable pancakes are savory, nutritious, and satisfying.

They’re a great way to sneak in vegetables at breakfast while keeping the meal light and wholesome.

Rice Powder Porridge with Dates and Almonds

This sweet rice powder porridge is creamy, comforting, and naturally sweetened with dates.

Enhanced with almonds and a touch of cardamom, it makes for a warm and nourishing breakfast, especially on cool mornings.

Ingredients:

• ½ cup rice powder
• 2 cups milk (or plant-based milk)
• 5–6 dates, pitted and chopped
• 2 tbsp chopped almonds
• ½ tsp cardamom powder
• 1 tbsp ghee (optional)
• A pinch of saffron (optional)

Instructions:

1. In a saucepan, dry roast rice powder lightly until fragrant.
2. Add milk gradually while whisking to prevent lumps. Cook on low heat until the porridge thickens.
3. Stir in chopped dates, almonds, cardamom, and ghee. Let simmer for 3–4 minutes.
4. If using saffron, soak strands in warm milk and stir in before serving.
5. Serve warm, garnished with extra nuts or a drizzle of honey if desired.

Rice powder porridge with dates and almonds is a nourishing, naturally sweet breakfast.

It offers comfort, warmth, and nutrition in every spoonful, making it an excellent start to the day.

Rice Powder Halwa (Sweet Breakfast Pudding)

Rice powder halwa is a traditional-style sweet dish that doubles up as a rich and comforting breakfast.

Soft, glossy, and flavored with ghee and cardamom, this halwa is mildly sweet yet filling.

It’s a wonderful option for days when you crave a warm, dessert-like start to your morning.

Ingredients:

• ½ cup rice powder
• 2 cups milk (or coconut milk for a richer taste)
• ½ cup sugar or jaggery
• 3 tbsp ghee
• ½ tsp cardamom powder
• 2 tbsp chopped cashews
• 1 tbsp raisins
• A few saffron strands (optional)

Instructions:

1. In a small bowl, mix rice powder with ½ cup milk to make a smooth slurry without lumps.
2. In a saucepan, heat the remaining milk and bring it to a gentle boil. Add sugar or jaggery and stir until dissolved.
3. Slowly pour in the rice powder slurry, whisking constantly to avoid lumps.
4. Cook on low heat until the mixture thickens and begins to leave the sides of the pan.
5. Stir in ghee, cardamom powder, saffron, cashews, and raisins. Cook for 2–3 more minutes.
6. Serve warm, garnished with extra nuts if desired.

Rice powder halwa is smooth, fragrant, and comforting.

It’s a sweet breakfast that feels indulgent yet wholesome, making it a treat for both kids and adults.

Rice Powder Fritters (Savory Pakoras)

These crispy rice powder fritters are a savory and crunchy breakfast or snack option.

Mixed with onions, spices, and herbs, they’re fried until golden and best enjoyed with chutney or a hot cup of tea.

They make a hearty start to the day, especially on weekends.

Ingredients:

• 1 cup rice powder
• ½ cup chickpea flour
• 1 onion, thinly sliced
• 2 green chilies, finely chopped
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ginger-garlic paste
• 2 tbsp fresh coriander leaves, chopped
• Salt, to taste
• Water, as needed
• Oil, for deep frying

Instructions:

1. In a bowl, mix rice powder, chickpea flour, onion, chilies, cumin, turmeric, ginger-garlic paste, coriander, and salt.
2. Add water gradually to form a thick batter that coats the onions well.
3. Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil.
4. Fry until golden brown and crisp on all sides. Remove and drain on paper towels.
5. Serve hot with coconut chutney, tomato ketchup, or mint dip.

Rice powder fritters are crunchy, savory, and bursting with flavor.

They are a perfect breakfast treat when you want something hearty, spicy, and satisfying