Gluten-Free Baked Black Rice Bites

by Amie on November 4, 2013


The other day I was thinking about how much you guys LOVED my Crispy Quinoa Bites and Mini Morning Egg Bites recipes …

So I started developing other ideas for fun bite-sized easy vegetarian recipes that you can pop into your mouth and enjoy for breakfast, lunch, dinner or a snack!


I love these little bites because they’re so easy to make, last for 4-5 days in the fridge and taste fabulous when eaten plain or with a drizzle of gluten-free tomato sauce. O yes. I did.

These bites have been a staple on my client’s menu for awhile now so they’re always excited when I whip up another variation of my original recipe.


These little bites taste great and keep my clients full – whether they are just a snack or even a meal. I’ve served them with guacamole, hummus and obviously tomato sauce but my favorite is by far the tomato sauce. You can use these fun dipping sauces! Kids love to use their fingers and dip them into the guac or the hummus. I, too love to use my fingers like a child and dip them into the tomato sauce. Mmmmmmmm.

So good.


All you have to do is toss the ingredients into a large bowl; mix them together and pop them into a muffin tin for a few minutes to bake in the oven. I could eat these all day long.

They are addicting and so filling, too!


If you haven’t used your muffin tin for anything other than sugary muffins or cupcakes …. well then you’re in for a real treat. And bonus … these bites make great snacks for traveling and are perfect to pack when you need an afternoon snack for the kiddies! Pack a few extra for yourself because you’re going to love every bite of these guys.


I hope you love them as much as I do. They’ll last for 4-5 days in the fridge in a sealed glass container so you can have quick meals or snacks ready for your week!


Pretty versatile, aren’t they?


O yea and they’re super cute, too.


I bet you can’t eat just one.



4.6 from 7 reviews

Gluten-Free Baked Black Rice Bites
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian
  • 1 cups organic black rice
  • 2 cups purified water
  • ½ cup organic egg whites
  • 2 Tbsp. organic salsa
  • 2 Tbsp. All Purpose Gluten-Free Flour
  • ⅓ cup fresh organic baby spinach
  • 2 Tbsp. finely chopped fresh organic parsley
  • ¼ cup 1 cup dairy-free, vegan cheese such as GO Veggie! Vegan Cheese
  • ¼ tsp. chili powder
  • ⅙ tsp. ground cumin
  • ¼ tsp. crushed red pepper
  • 1 tsp. sesame seeds
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup organic tomato sauce, for serving
  1. Preheat oven to 350 degrees F.
  2. Spray a 12-cup muffin tin with nonstick cooking spray; set aside.
  3. Cook black rice in 2 cups of boiling water a large pot on the stove top over medium heat. Cover and cook until tender, approximately 20-25 minutes. Set aside.
  4. In a large bowl, combine cooked rice with egg whites, salsa, flour, spinach, parsley, cheese, chili powder, cumin, crushed red pepper, sesame seeds, sea salt and pepper; mix well to combine. Transfer mixture into the prepared muffin tray.
  5. Bake about 20 minutes until lightly browned on top. Let cool five minutes then remove from muffin tin. Serve warm.
Serving Size: 1 Muffin Calories: 114.5 cal • Fat: 2.9 g • Protein: 5.1 g • Carb: 18.5 g • Fiber: 1.1 g • Sugar: 4.5 g • Sodium: 356.9 mg



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{ 44 comments… read them below or add one }

daniela November 4, 2013 at 10:26 am

These are beautiful! ‘Forbidden Rice’, soooo good!!


Amie November 4, 2013 at 10:31 am

Thanks so much Daniela; hope you love them!!


Jamie November 4, 2013 at 10:44 am

These look incredible!! They definitely look like you put a lot of effort into them, how exciting to find out it’s just a quick mix, toss and bake, right up my alley!


Amie November 4, 2013 at 3:47 pm

Thanks Jamie; enjoy!


Lisa November 4, 2013 at 12:53 pm

These look so delicious that I decided to make them right this minute! The rice is already on. Is step #4 supposed to be included?


Lisa November 4, 2013 at 2:14 pm

I’m also not sure when to add the egg, flour, and salsa. I missed the flour on the list so didn’t add it, but remembered to add the egg and salsa. In the oven now. Thanks for the recipe and thanks in advance for the clarifications!


Amie November 4, 2013 at 3:50 pm

Yes step 4 was updated; thanks Lisa!!


Lisa November 14, 2013 at 8:16 pm

TASTY! We loved these so much! So simple and incredibly delicious. I’m making them again for dinner tonight but with slightly modified ingredients so I don’t have to run to the store. I don’t think I could go wrong, they’re so dang good. Thank you!


Lisa November 4, 2013 at 2:03 pm

Must make. These sound SO yummy!


Carlyn Berghoff November 4, 2013 at 3:27 pm

Aime – these look awesome and what a great grab and go snack. I can’t wait to try them! Question – I use a lot of dried egg whites, could I substitute those for the 1/2 cup this recipe calls for? About how many egg whites do you think 1/2 cup is equal to? Thanks!


Amie November 4, 2013 at 3:52 pm

Carlyn, I’ve never used dried egg whites. For me, 3 or 4 eggs made the 1/2 cup of egg whites or you can purchase liquid egg whites. Thanks!


LLY November 5, 2013 at 4:57 am

Hi Amie, any reason you’re using just the egg whites and not the whole egg?


Amie November 5, 2013 at 9:17 am

Yes I tried this recipe using an egg and then just egg whites and I liked the consistency better with egg whites but you can use eggs if you want!


Susan November 5, 2013 at 9:11 am

Looks yummy! Going to try this recipe.


Ana November 5, 2013 at 9:12 am

I love the look of these!! I tried black rice once in a risotto and we found it to be kinda earthy in flavor. I may try your rice bites, they really do look super cool and delicious!


Christopher Sorel November 5, 2013 at 9:28 am

love black rice and will have to try these. Wonder how the kids will go over the color?


Kim Ledford Burley November 5, 2013 at 9:28 am

This Looks Great. Thanks For The Giveaway OnYour Fb Page. Is Black RiceMore Nutritious Than Brown Rice?


Amie November 5, 2013 at 10:50 am

Thanks Kim. Yes, black rice is significantly higher amounts of vitamin E, which bolsters the immune system and protects cells from free radical damage. According to a recent study, black rice contains more anthocyanin antioxidants than blueberries!


Melissa November 5, 2013 at 9:34 am

These look delicious. Defiantly goin into the recipe bin!! Thanks


Jennifer November 5, 2013 at 9:40 am

Looks like a good one to try!


laura gay November 5, 2013 at 9:45 am

I have the ingredients for these it’s a no brainer! And I’m nearly out of protein powder so this give a way would be well timed.


Beverly November 5, 2013 at 10:38 am

Yummy! Off to gather my ingredients!


Beth Duggan November 5, 2013 at 10:48 am

Would love to try these ! I have celiac but still eat real cheese- would they come out ok substituting real cheese? Always looking for a quick healthy snack! Thanks


Amie November 5, 2013 at 10:49 am

Yes of course; real cheese works!!


Lisa November 14, 2013 at 8:19 pm

I tried real cheese the second time I made these – pepper jack. Super yummy. Try it. You’ll love them.


Alicyn Hargroves November 5, 2013 at 11:08 am

These look delicious! I can’t wait to try them. I also saw on your facebook page about the plant protein. I have been using Whey protein for years and have been researching to switch to plant protein. Glad to get a recommendation! Thanks for hosting the giveaway!


Kathryn Dickinson November 5, 2013 at 11:12 am

I’ve never had black rice. Can’t wait to give these a whirl!


Christina November 5, 2013 at 11:17 am

What perfect make ahead snacks to have on hand for the upcoming busy season!


Sami November 5, 2013 at 11:39 am

I HAD to pin this one! What a perfect little on the go treat! :) Thanks Amie! <3


Amanda B. November 5, 2013 at 11:40 am

They definitely look interesting.


Nicole Trevisan November 5, 2013 at 12:28 pm

i haven’t seen anything like this before!


Alaya November 5, 2013 at 2:15 pm



Donna Lobel November 5, 2013 at 6:02 pm

Any substitute for the egg whites? (egg allergy)
would love to win this plant based protein powder!


Amie November 5, 2013 at 6:44 pm

Donna, you can look on my egg substitute page and use the chia seed/water combination for 2 eggs. Enjoy!!


Michelle Enochs November 5, 2013 at 10:05 pm

Would love to win the Plant Fusion !! Having trouble with quick breakfast for work since I am gluten free, can’t have dairy or eggs :(


Karen Webster November 5, 2013 at 10:44 pm

.I want to win Plan Fusion! I made your ginger snaps recipe on Sunday- they are wonderful! Thanks for the great recipes.


Rebecca P. November 8, 2013 at 12:12 pm

There look Lovely! I will have to swap out the egg whites though.


Debra Lee November 8, 2013 at 12:14 pm

I will have to try these. I feel like I have been starving lately and never satisfied.
Thanks for the bread giveaway!


Samantha G November 8, 2013 at 12:18 pm

Would love to win Udi’s bread! I’m a long-time fan of their brand, but have still foregone stuffing at Thanksgiving and would LOVE to give it a try this year :D


Jessica Dennis November 8, 2013 at 12:36 pm

looks delicious!!


cindy November 8, 2013 at 2:40 pm

Wow, black rice, never had before. Love Udi’s, maybe this will be my lucky day!


Marcia November 8, 2013 at 3:08 pm

Yum! I love the idea of travelling with these. Brilliant!


Debbie Sclar November 8, 2013 at 4:09 pm

your website makes a gluten free lifestyle much easier . Thank you for sharing new delicious recipes and products.


Rhonda November 8, 2013 at 6:50 pm

Love Udi’s bread…this will be my first year trying to make my own gluten free stuffing.


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