This recipe is one my favourite rice leftovers ideas. Homemade Italian Rice Frittata is made in 25 minutes, accompanied by a yoghurt dressing.
As a Brazilian born I cook and eat a lot of rice, and I always end up with a bunch of cooked rice in my fridge sitting after a wrong calculated meal.
My mother does the same thing and I learnt this frittata recipe from her and she learnt from my grandma, too. It’s not like a secret recipe or anything because every single brazilian person loves it.
I just find curious why people came up with this idea, well, a brilliant one I have to say!
I love making this frittata recipe as a side dish, appetizer or snack for my meals to replace the carbs, it works so well.
Apart from rice, you will need plenty of fresh parsley, eggs, flour, grated parmesan or any hard cheese of your choice, some vegetable oil for frying and your yummy rice cakes will be ready in just a few minutes.
Now as for the fresh yoghurt dressing, it’s literally just mix three ingredients and enjoy!
Cooking Time
- Cooking: 15 minutes
- Preparation: 10 minutes
- Total time: 25 minutes
Servings
- 4 servings
Equipment
- Saucepan
Disclosure: This post contains affiliate links, meaning I’ll receive a commission if you purchase through the links on this post, at no cost to you. This supports our site, so thank you! Read our full disclosure.
Ingredients list
For the rice frittata
- 2 cups cooked rice
- 1/2 cup chopped parsley
- 2 eggs
- 1 cup flour
- 4 tablespoon grated parmesan cheese
- 1 cup vegetable oil
For the greek dressing
- 1 cup greek yoghurt
- 3 tablespoons chopped parsley and mint
- salt and pepper to taste
How to make Homemade Italian Rice Frittata
- In a mixing bowl, add the rice, flour, parsley, eggs and parmesan. Mix well with a wooden spoon. You should have a sticky dough.
- Heat the vegetable oil in a large saucepan at medium heat.
- With the help of two spoons, make quenelles and add carefully to the oil to fry.
- With a skimmer, remove the frittatas when they are golden and place them on a plate covered with towel paper.
- To make the Yoghurt sauce, just add the yoghurt with chopped parsley and mint and mix well. Add salt if desired.
Storage
Fried food doesn’t keep well in the fridge or frozen, it’s best eaten right away!
Follow Little Pans on Instagram to learn more delicious Italian inspired recipes.

Homemade Italian Rice Frittata
Equipment
- 1 Saucepan large
Ingredients
For the frittata
- 2 cups leftovers cooked rice
- 1/2 cup parsley chopped
- 2 eggs
- 1 cup flour
- 4 tablespoons parmesan or hard cheese grated
- 1 cup vegetable oil
For the yoghurt dressing
- 1 cup greek yoghurt plane
- 3 tablespoons parsley and mint chopped
- salt and pepper to taste
Instructions
- In a mixing bowl, add the rice, flour, parsley, eggs and parmesan. Mix well with a wooden spoon. You should have a sticky dough.
- Heat the vegetable oil in a large saucepan at medium heat.
- With the help of two spoons, make quenelles and add carefully to the oil to fry.
- With a skimmer, remove the frittatas when they are golden and place them on a plate covered with towel paper.
- To make the Yoghurt sauce, just add the yoghurt with chopped parsley and mint and mix well. Add salt if desired.
I have the same rice problem! These little bites are really delicious and remind me of arancini, but honestly, easier to make since there’s no breading step! The yogurt is a perfect counterbalance, too!
This was the perfect use for our leftover rice! They were super delicious and paired so well with the yogurt sauce. Great recipe!
This Italian rice frittata is a brilliant leftovers recipe and I love the yogurt parsley and mint dressing, gorgeous!
Perfect recipe for leftover rice. These came out delicious. Everyone loves these.
I love your yoghurt dressing! So simple and it really made the recipe. Perfect pair with the rice fritatta.