Recipe By Jen R.
Rating
Published Jun 19th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 175.2

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.

Recipe Ingredients

  • ⅓ cup uncooked white rice
  • 1 ⅓ 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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 175.2
  • Carbohydrate 26.5 g
  • Cholesterol 98.4 mg
  • Fat 4.8 g
  • Fiber 0.4 g
  • Protein 5.7 g
  • Saturated Fat 2.1 g
  • Sodium 50.4 mg
  • Sugar 0.4 g

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Chef's Notes

Oil or cooking spray can be used in place of the butter when cooking the rice cakes.

Reviews

  1. A little bland as is but held together much better than expected.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!
  5. 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 - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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.
  9. 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 - Read more ...
  10. 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.
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