Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
1
Yield:
2 rice cakes
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix rice, egg, basil, milk, salt, and pepper together in a bowl.

    Advertisement
  • Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Cook's Note:

Substitute brown rice for the white rice if preferred.

Nutrition Facts

229 calories; protein 8.6g 17% DV; carbohydrates 22.7g 7% DV; fat 11.3g 17% DV; cholesterol 202.1mg 67% DV; sodium 269.1mg 11% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2019
I’ve been searching for a great leftover-rice recipe all my life! Lol And this is it. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2019
I’ve been searching for a great leftover-rice recipe all my life! Lol And this is it. Read More
(1)
Rating: 3 stars
08/23/2020
This could be a good recipe, except when I double the portion, 2 eggs are too much. I recommend 1 egg for 1 cup of rice. Read More
(1)
Rating: 4 stars
11/17/2016
Thanks Lowe! This made for a nice, simple snack. I sprinkled a little cinnamon over mine. Read More
(1)
Advertisement
Advertisement