Savory Rice Pancakes

Savory Rice Pancakes

9
Jen R. 0

"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."

Ingredients

40 m servings 176 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Oil or cooking spray can be used in place of the butter when cooking the rice cakes.
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Reviews

9
  1. 12 Ratings

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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...

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 ...

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...