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Savory Rice Pancakes

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Recipe Summary Savory Rice Pancakes

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 | Use Foolishly In A Sentence

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

Directions

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.

Oil or cooking spray can be used in place of the butter when cooking the rice cakes.

Info | Use Foolishly In A Sentence

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Savory Rice Pancakes

Side Dish, Rice Side Dish Recipes,