Savory Rice Pancakes
Description
This recipe is a great use for leftover rice. The pancakes can be made for breakfast, served as a side dish for dinner, or even eaten cold for a snack.
Ingredients
•
2/3 cup uncooked white rice
•
1 1/3 cups water
•
2 eggs
•
2 teaspoons milk
•
salt and pepper to taste
•
1 tablespoon chopped fresh chives
•
1 teaspoon dried onion flakes
•
2 teaspoons butter
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.