Rice cakes

Spread on a thin layer of something fatty, such as nut butter or soft cheese, before adding juicy toppings. Assemble them just before eating; tomato, cucumber and fruit soften the crisp base quickly.

Try peanut butter and banana, hummus with cucumber, or cottage cheese with sliced tomato. For a savoury topping that stays put, mash avocado or soft cheese into the surface first.

Yes, for open-faced toppings such as egg, cheese or pâté, but they are brittle and do not fold like bread. Add toppings just before eating, and use two rice cakes if one is too small for the portion.

Keep them in their original sealed wrapper or an airtight container in a cool, dry cupboard. Once opened, close the packet tightly; moisture in the air makes them lose their crunch.

You can, but freezing is rarely useful: they may lose their crisp texture as they thaw. Store unopened packets in a dry cupboard instead.

No. Rice cakes are usually larger, lighter and puffed, while rice crackers are thinner, denser and often seasoned. Rice crackers have 416 kcal per 100 g, compared with 402 kcal in rice cakes.

Most plain puffed rice cakes are made by heating and pressing rice grains under pressure so they expand and stick together. The exact method differs, and some varieties include salt, flavourings or grains other than rice.

Their dry, crisp texture can break into firm pieces, so offer them only when your child can manage solid foods safely and supervise them while eating. Break into manageable pieces and avoid serving a large, hard piece.