Savory Rice Pancakes

Savory Rice Pancakes

8 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Jen R.
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (8)

Rate This Recipe
Zack
23

Zack

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 too dry. It needs to be a little soupy for the egg to hold it all together when cooked up. I think day-old rice is better here (just like with fried rice) because of the change in consistency. Also, try leaving out the onion, putting a bit of salt on them when frying, then top them with syrup. We've always done this as a sweet breakfast and not a savory snack. mmmm (either way)

KathleenO
19

KathleenO

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 plastic wrap between each one in the fridge so they can be a quick breakfast or snack later.

rebeqah
9

rebeqah

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 raisins cinnamon and some stevia. Which I enjoyed just eating plain.

More Reviews

Similar Recipes

Maria's Mexican Rice
(54)

Maria's Mexican Rice

Garlic Fried Rice
(34)

Garlic Fried Rice

Ann's Rice Pilaf
(19)

Ann's Rice Pilaf

Cuban-Style Yellow Rice
(10)

Cuban-Style Yellow Rice

Easy Curry Rice
(11)

Easy Curry Rice

Wild Rice Pancakes
(6)

Wild Rice Pancakes

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Ann's Rice Pilaf

>

next recipe:

Garlic Fried Rice