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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
1 1/3 cups
salt and pepper to taste
chopped fresh chives
dried onion flakes
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)
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.
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.
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...FABULOUS! Brown and crispy outside and light and creamy and fluffy inside. I am not a fan of brown rice(that is why it was leftover) but it worked beautifully for this dish.
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 the flavor a bit. I will make these again. :) But next time I'll find something to add that will really bump up the flavor. I was thinking some garlic salt would be nice. Thanks for the recipe!!
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.
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 pretty good before I put the rice patties in. Delicious!
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 panko bread crumbs for consistency. I think they turned out perfectly and could be eaten plain, with syrup. honey or fruit topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Rice Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 176
** Calories from Fat: 43
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make 5-star, completely gluten-free pancakes.
See a quick-and-easy recipe for the yummiest Spanish rice.
Never make sticky, mushy rice again!