Best 2 Brown Basmati Rice Pancakes Recipes
Whether you are just beginning to delve into the world of cooking or you are a seasoned chef, this article will be your guide to making perfect brown basmati rice pancakes – a delicious and nutritious breakfast or brunch option. Brown basmati rice is a healthy and versatile grain that provides a nutty flavor and chewy texture to these pancakes, making them a perfect way to start your day. With just a few simple ingredients and steps, you can create light and fluffy pancakes that are packed with flavor and nutrients. So, gather your ingredients, preheat your skillet, and get ready to indulge in the goodness of brown basmati rice pancakes.
Check out the recipes below so you can choose the best recipe for yourself!
RICE FLOUR PANCAKES
These pancakes are light and very yummy!
Provided by ilikeit
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h15m
Yield 2
Number Of Ingredients 5
Steps:
- Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
- Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 66.7 g, Cholesterol 283.9 mg, Fat 16.6 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 4.5 g, Sodium 711.4 mg, Sugar 3.5 g
BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
- Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
- Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
- While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
- Fold almonds and coconut into the rice. and serve.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 295 milligrams, Sugar 15 grams, TransFat 0 grams
Tips:
- Use medium or long-grain brown basmati rice, as they hold their shape better than short-grain rice. - Cook the rice according to the package instructions, then let it cool completely before using. - Use a food processor or high-powered blender to grind the rice into a fine powder. - Add other ingredients, such as vegetables, herbs, and spices, to the rice powder to create different flavor combinations. - Form the rice mixture into small pancakes and cook them in a pan with a little oil until golden brown and crispy. - Serve the rice pancakes as a main course, side dish, or snack.Conclusion:
Brown basmati rice pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover rice. With a little creativity, you can create endless flavor combinations to suit your taste. So next time you have some leftover brown basmati rice, don't throw it away - make rice pancakes instead!
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