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."
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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
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