Description
This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack.
Ingredients
- ⅔ cup uncooked white rice
- 1 ⅓ cups water
- 2 eggs
- 2 teaspoons milk
- salt and pepper to taste
- 1 tablespoon chopped fresh chives (Optional)
- 1 teaspoon dried onion flakes (Optional)
- 2 teaspoons butter
Instructions
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 20 to 25 minutes. Allow rice to cool.
- Whisk together the eggs and milk in a large bowl. Stir in the cooked rice
- salt
- pepper
- and chives or onions
- if desired.
- Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure
- spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown
- about 3 to 4 minutes per side.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4