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Savory Rice Pancakes

Savory Rice Pancakes

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Jen R.

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

Zack
23

Zack

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 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

4/2/2009

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

rebeqah
9

rebeqah

11/16/2009

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

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