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.

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

Ingredients

• 2 eggs
• 2 teaspoons milk
• 1 ⅓ cups water
• salt and pepper to taste
• 2 teaspoons butter
• ⅔ cup uncooked white rice
• 1 tablespoon chopped fresh chives (Optional)
• 1 teaspoon dried onion flakes (Optional)

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.