Slice garlic thinly and finely chop the onion.

Rinse the rice cakes and drain the water.

Heat oil in a pan and sauté the bacon until separated.

Add onion and garlic to the pan and sauté until the onion turns translucent.

Add mushrooms and sauté until they become glossy.

Pour in milk and season with black pepper. Mix well.

Add rice cakes and simmer over medium-low heat, stirring occasionally.

Once the milk thickens slightly, add cheddar cheese and Parmesan cheese.

Adjust the seasoning with salt and cook to your desired consistency.