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My review
Savory Rice Pancakes
Jen R.
"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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Ingredients
40 m servings 176 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
- 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.
Footnotes
- Cook's Note:
- Oil or cooking spray can be used in place of the butter when cooking the rice cakes.
Nutrition Facts
Per Serving: 176 calories; 4.8 g fat; 26.6 g carbohydrates; 5.8 g protein; 99 mg cholesterol; 51 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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Newest
6/10/2009
We've been making these since we were kids. The egg/rice balance is really important - we generally mix the egg and milk, then add rice a bit at a time to be sure we keep things from getting to...
4/1/2009
I doubled the recipe and test-tasted the first one off the grill. Really nice flavor although I had trouble getting the "pancakes" to stay together in the pan. I stacked the rest of them with ...
11/15/2009
This wasn't bad, the finished product reminds me of potato pancakes. So topped with sour cream and salsa was a thought to try with them. But I went ahead and sweetened this pancake up with raisi...
3/25/2011
I had left over brown rice and added leftover frozen veggies that were already cooked. I also added sauteed diced onion. I added a little flour to bind and a little baking powder for lightness....
8/15/2010
I was expecting this to be a lot more flavorful than it was. It's pretty plain, but it's the kind of mellow flavor where it's still really tasty to eat. I had mine with some ketchup to liven up ...
11/9/2010
Great idea. I've found that adding a little flour to thicken it helps a lot. Some fresh onion instead of just powder is great as well.
2/10/2012
I cooked my rice the night before and added grated parmesan and some italian seasoned bread crumbs, which really gave this recipe the little flavor kick it was missing. I also browned the butter...
2/24/2015
These came out nice. Tasty and light. I had made some very bland and slightly underdone rice last night, and there was plenty left over (imagine that). I was looking for something to do wi...
3/30/2012
I had leftover rice I wanted to do something and after reading the reviews decided to make more of a breakfast cake. I left out the chives, onion, salt/pepper and added cinnomon, honey and some...