“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.” - by Jen R.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 176 cal
- 9%
- Fat
- 4.8 g
- 7%
- Carbs
- 26.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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...." See more 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
"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 plasti..." See morec wrap between each one in the fridge so they can be a quick breakfast or snack later."
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