Do Rice Cakes Go Bad? Learn How To Store And Extend Shelf Life


Rice cakes are a popular and versatile snack option that many people enjoy. Whether topped with peanut butter, avocado, or other spreads, they provide a satisfying crunch. However, like any food item, rice cakes have a shelf life, and you might be wondering: do rice cakes go bad? In this article, we’ll delve into the intricacies of rice cakes’ shelf life, signs of spoilage, ways to extend their freshness, and even how to use them creatively when they become a bit stale.

Continue this article to understand:

image of rice cakes with banana topping

Understanding Rice Cakes

A rice cake is essentially rice that has been combined, condensed, or shaped into an object.(*)

Different ingredients can serve as the binding substance, but the rice remains primary.

Others like sugar, chocolate, cheese, sweet chili, and salt improve their flavor.

Furthermore, the three most familiar variations are cakes made from whole grains, those made with ground rice, and those made with rice flour.

Did you know?

The creation of rice cakes started in Southeast Asia! And there is a National Rice Cake Day that is celebrated every 29th of November.

How do rice cakes taste?

Rice cakes typically taste like rice, which isn’t an intense flavor but unique. Because of their high fiber content, some people say they are somewhat bland.

But various additives can easily influence the cakes’ taste. Peanut butter, cheese, sugar, milk, vanilla extract, and chocolate are just a few.

image of rice cake sit out

Shelf Life of Rice Cakes

Type of Rice CakeHomemadeCommercialKorean
Shelf Life4 days in the fridgeUntil expiration date (over a year from production date) if packaging seal unbrokenUncooked: 3 days in the fridge, 3 months in the freezer ; Cooked: 3 days in the fridge
Quality Beyond Shelf LifeSafe to consume but lower qualityNot recommended to freeze for preserving texture and flavor


Homemade rice cakes last for four days in the fridge. Beyond then, it may still be safely consumable but at a lower quality.


On the other hand, packaged commercial rice cake can last until its expiration date. In fact, it will usually stay good for consumption for over a year from production. It will retain its best quality provided you don’t puncture its seal.


Korean rice cakes (Tteok), though, have different longevity from others. Uncooked ones will last refrigerated for three days. Frozen, they’ll stay for three months.

On the other hand, cooked Korean cakes will also last for three days. But we highly advise against freezing them to preserve their texture & flavor.

Signs of Spoiled Rice Cakes

Although estimates for spoilage are usually the case, various factors can make them spoil prematurely.

Try noticing any of these signs to confirm if they’ve gone bad:

Signs of Spoiled Rice CakesAction to Take
Bloated packageDiscard quickly
Smells offDispose of
Tastes badDump immediately
Mold-coveredToss into garbage can
Has lumps or spotsLikely spoiled, observe before eating
Stored for too longDispose of
  • Bloated package: Store-bought rice cakes come in sealed, regular packages. Any deformation in size & shape usually means it’s spoilt. Please discard it quickly! (*)
  • Smells off: Homemade or commercially-bought rice cake mostly smells like rice. Moreover, other ingredients may influence its aroma, but any off-odor, either stale or sharp, means that it’s gone bad.
  • Tastes bad: It’s probably not your first time eating a rice or rice cake, so you may know how distinct its flavor is. So, if you taste anything out of the ordinary, just dump it immediately!
  • Mold-covered: Molds form an uncommon green, black, or white texture on poorly-stored rice cakes. On quick but close inspection, you can discover them. If you do, please toss it into the garbage can.
  • Has lumps or spots: It’s always advisable to observe stored rice cakes before eating. It’s most likely spoilt if you see any unusual spots or particles.
  • Stored for too long: If you’ve refrigerated or frozen rice cakes beyond their recommended shelf life, disposing of them is the best option.

Best Way To Store Rice Cakes To Extending the Shelf Life

They tend to go stale fast. Follow these simple techniques to extend their shelf life.


Place In a cool, dry place

Rice cakes can remain in their package for as long as required. Ensure the container/package is sealed, unpunctured, and airtight.

You can reseal an opened one easily with a chip clip. Checkmate the warmness and humidity of the pantry where you’ll keep them. The rice cake’s texture will change otherwise.

Keep them in airtight containers

Arrange each homemade cake in airtight containers and add them to your pantry.

Refrigerate them

Keep homemade rice cakes in an airtight container and place them in a refrigerator. Consume them as soon as you can for the best quality.

We don’t advise freezing rice cakes because it can change the flavor & texture.

Learn more: Does Rice Expire or Go Bad?

What Are Some Uses Of Rice Cake?

They are employed as traditional foods & snacks in almost every region, especially in Asia. In China, many variations exist, such as Erkuai, Ludagun, and Qingtuan.

Each has an exclusive shape or additional ingredients with rice. The Koreans have over a hundred different traditional types. Cambodians are most creative with natural additives.

Indians creatively color theirs. And it is treated as a food staple in Indonesia.
People also use them for their health benefits.

Take Away

So, do rice cakes go bad? They can go bad after some time resulting from microbial growth, unfortunately, like most foods.

  • Homemade rice cakes have a shelf life of between three to four days, unlike store-bought ones of a year.
  • Cooked and uncooked Korean rice cakes, on the other hand, will stay refrigerated for three days.

To ascertain whether or not rice cakes have spoilt, smell, taste, or observe them for anything out-of-the-ordinary.

If confirmed, please dispose of them quickly.

Frequently Asked Questions

image of Rice Cakes

Up Next: The Ideal Shelf Life of Flour, Grains, and Wheat

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