Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy.
'rice stick' on Serious Eats
Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce.