Savory Rice Pancakes Recipe -
Savory Rice Pancakes Recipe
  • READY IN 40 mins

Savory Rice Pancakes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


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

Reviews More Reviews

Jun 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)

Apr 02, 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.


12 Ratings

Nov 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.

Mar 25, 2011

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.

Aug 16, 2010

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!!

Nov 12, 2010

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.

Feb 10, 2012

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!

Feb 24, 2015

These came out nice. Tasty and light. I had made some very bland and slightly underdone rice last night, and there was plenty left over (imagine that). I was looking for something to do with it, and came across this. Because my rice was so bland, I added fresh onion, garlic powder, and some curry powder as well. Next time I will try a sweet version. Thanks, Jen.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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