Gluten-Free Baked Black Rice Bites


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.



4.5 from 8 reviews
Gluten-Free Baked Black Rice Bites
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian
Recipe type: Appetizer
Serves: 6
  • 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



Amie | 
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48 replies
  1. Jamie
    Jamie says:

    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!

  2. Lisa
    Lisa says:

    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
      Lisa says:

      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!

      • Lisa
        Lisa says:

        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!

  3. Carlyn Berghoff
    Carlyn Berghoff says:

    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
      Amie says:

      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!

  4. Ana
    Ana says:

    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!

    • Amie
      Amie says:

      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!

  5. laura gay
    laura gay says:

    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.

  6. Beth Duggan
    Beth Duggan says:

    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

  7. Alicyn Hargroves
    Alicyn Hargroves says:

    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!

  8. Samantha G
    Samantha G says:

    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 😀

  9. Sandra
    Sandra says:

    I love how this tastes but mine didn’t come out looking as nicely as the ones in the pictures! How do I bring the sesame seeds and other colors out? My pieces are mostly black?


Trackbacks & Pingbacks

  1. […] to city life. We rough it but we love it. So, I’m a bit obsessed with black rice as you can all tell lately – since it’s in 99% of my recipes. […]

  2. […] know how much you all loved my Quinoa Bites from last year and these cute Quinoa Bites from last month … so I had to make another batch with a unique spin on them. I’ve heard […]


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