Savory Rice Pancakes Popular Recipes

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Savory Rice Pancakes

"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."

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 (optional)
1 teaspoon dried onion flakes (optional)
2 teaspoons butter

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

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.