In a medium saucepan, bring the water to a boil. Add the rice and reduce to a simmer. Cover and cook for 20 minutes.
Remove the pan from the heat and let it stand, covered, for another 20 minutes. Remove the lid, stir rice, and allow it to cool to room temperature.
While the rice is cooling, prepare the white bean salsa. In a medium bowl, combine the onion, tomato, avocado, beans, salt, lime juice and red pepper flakes. Cover with plastic wrap until ready to serve.
To make the rice cakes, in a large bowl, whisk together the eggs, tamari, yeast, paprika, pepper and rice or quinoa flour.
Add the rice and mix well.
Heat a skillet over medium-high heat and add the olive oil. Drop batter into the pan in ½ cup scoops. Cook until brown on one side, about 3 to 4 minutes, and then flip and cook for an additional 3 to 4 minutes.
Top each cake with ½ cup of the white bean salsa. Enjoy!