Savory Rice Pancakes

3.7
(14)

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.

3
3
3
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 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

  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.

Cook's Note:

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

Nutrition Facts (per serving)

175 Calories
5g Fat
27g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 175
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 98mg 33%
Sodium 50mg 2%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 6g
Vitamin C 1mg 4%
Calcium 25mg 2%
Iron 2mg 9%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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