How to Make a Homemade Dog Biscuit Treat With Rice


Commercial dog treats often contain preservatives and other chemicals, and can be recalled due to unsafe additives.

Making your own dogs treats is safer since you know exactly what is in them. It is often less expensive as well. Dog treats made with rice are better with wild rice and brown rice, although white rice can be used if that is what you have on hand. Dog treats need to be counted in your dog's daily caloric intake.

Turkey Poppers


  • 2 unseasoned, cooked turkey breasts
  • 1 1/2 cups brown rice
  • 2 egg whites


Pour 1 1/2 cups of brown rice in a pot and cover with 3 cups of water. Bring to a boil and reduce to a simmer until the rice is fully cooked. Spoon the rice into a bowl and place it in the refrigerator to cool.

Shred the turkey breast with a food processor or knife. Make sure there are no big chunks of turkey.

Pour the shredded turkey into a large bowl and add two egg whites. Pour in the cold rice as well. Mix everything together until it is completely melded.

Place wax paper on two baking sheets. For treats for small dogs, use a melon baller or roll ingredients into small balls. For medium to large dogs, make larger balls from the ingredients. Lay the balls on the baking sheets, making sure they are not touching.

Preheat the oven to 150 F. Place the baking sheets full of treats on the racks and cook small balls for four hours, larger balls for six hours. The balls are fully cooked when they crumble when you squeeze them. Allow the treats to cool completely before feeding them to your dog.

Chicken Wild Rice Treat


  • 1 cup cooked wild rice
  • 1 cup cooked shredded chicken
  • 3 tablespoons rice flour
  • 1 tablespoon diced parsley
  • 1 egg


Preheat the oven to 350 F. Crack an egg into a small bowl and beat it until it is smooth and well-combined.

Pour cooked wild rice into a large bowl and mash it thoroughly so that no whole grains of rice are left. Add in the shredded chicken, rice flour and parsley.

Add the beaten egg to the bowl and stir until all ingredients are well-blended.

Spoon the mixture into a mini muffin pan and press it down with a spoon. Place the pan in the oven and bake for 25 minutes. The top will be lightly browned when they are fully cooked. Allow them to cool before removing from the pan.


  • These treats can be stored in an airtight container in the refrigerator for up to five days. They can be frozen to store longer.

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