Use leftover rice for this recipe. You can have these pancakes by themselves for breakfast or as a side dish for dinner. Even better, I bring them to work and snack on them there.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup uncooked white rice
- 1 ⅓ cups water
- 2 eggs
- 2 teaspoons milk
- salt and pepper to taste
- 1 tablespoon chopped fresh chives (Optional)
- 1 teaspoon dried onion flakes (Optional)
- 2 teaspoons butter
Instructions
- 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.
- Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
- 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.
- Oil or cooking spray can be used in place of the butter when cooking the rice cakes.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 50 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’m giving it a three because they were good. I wouldn’t call them a pancake. They are more like a rice omelette.
A little bland as is, but held together much better than expected.
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.
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.
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 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.
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 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!!
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.
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.