Step 1

For refrigerated rice cakes: set aside in a bowl. If there's a slimy, wet coating all over the rice cakes -- rinse well in cold water and drain in a colander.

Step 2

For frozen rice cakes: add to a bowl and cover with cold water for 15-20 minutes until defrosted. (They must be drained before cooking).

Step 3

For fresh rice cakes: separate rice cakes by hand and set aside on a separate plate.

Step 4

Heat a non-stick skillet over medium heat. Add 1-2 tsp olive oil and bacon. Cook until no longer pink and slightly brown and crispy-looking on the edges, about 2-3 minutes. Mix from time to time with a silicone spatula to make sure the bacon is evenly cooked.

Step 5

Add onion, garlic, and pinch of salt. Cook until soft and translucent, mixing from time to time, about 3-4 minutes more.

Step 6

Add milk and rice cakes. (If using frozen rice cakes and they are defrosting in water, drain first). Cook on medium to medium-low heat until the rice cakes are soft and squishy, about 3-4 minutes. Mix from time to time as the sauce will bubble and reduce until thick and creamy.

Step 7

Add parmesan cheese and black pepper. Taste and add a pinch or two of salt, if needed. Stir through the sauce, another 1-2 minutes.

Step 8

Turn off the heat and sprinkle mozzarella cheese all over. The residual heat will melt it gently. As a garnish, add parsley and more black pepper, if desired. Serve immediately!