The American rice cake has origins way before the '80s, when botanist Alexander Pierce Anderson found that rice puffed up when pressure cooked in 1901. This finding paved the way for many of your favorite breakfast cereals. Anderson's steam-puffed rice snack was a hit, and the concept of puffed rice was eventually acquired by Quaker. According to Eater, Quaker first launched rice cakes as we know them in the mid-80s as "a low-carb alternative to bread."
Essentially, rice cakes are nothing more than rice and water. It's the process that transforms steamed rice into a crispy cake. Well, at least it's hopeful to do so. Quaker explains its rice cakes are made by cooking rice in small, individual-sized cake pans. Pressure is simultaneously applied, which causes the grains to adhere to one another as they puff up. The different flavors are added after the cakes dry. If you find that your bag of rice cakes isn't as crispy as you like, any combination of too much air, steam, and/or too little rice is the likely culprit.
Now that you know, snack away!
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