Savory Rice Pancakes

Savory Rice Pancakes

This recipe is a great use for leftover rice. The pancakes can be made for breakfast, served as a side dish for dinner, or even eaten cold for a snack.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
175 Calories

Recipe Instructions

Step 1
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.
Step 2
Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
Step 3
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.

Ingredients

  • 2 eggs
  • 2 teaspoons milk
  • salt and pepper to taste
  • 2 teaspoons butter
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon dried onion flakes
  • 0.66666668653488 cup uncooked white rice
  • 1.3333330154419 cups water

Categories

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