Savory Rice Pancakes recipe

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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
1 teaspoon dried onion flakes
2 teaspoons butter

Nutrition Info

175.2 calories
carbohydrate: 26.5 g
cholesterol: 98.4 mg
fat: 4.8 g
fiber: 0.4 g
protein: 5.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 50.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

4 servings

Recipe Note

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.

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