Best 2 Savory Rice Pancakes Recipes
Preparing savory rice pancakes is an exciting culinary adventure that offers a delectable blend of flavors and textures. These pancakes, often known as savory rice cakes or savory rice fritters, draw inspiration from diverse cuisines around the world, spanning from traditional Asian street food to hearty European breakfast fare. They are a versatile dish, easily adaptable to suit various dietary preferences and culinary tastes. Whether you prefer a crispy golden exterior or a soft, chewy interior, whether you crave a vegetarian delight or a protein-packed meal, there's a savory rice pancake recipe that will tantalize your taste buds. So, gather your ingredients, ignite your culinary curiosity, and embark on a delightful journey to create the most delectable savory rice pancakes that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY PANCAKES (FROM COOKED RICE)
Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!
Provided by FLUFFSTER
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
- Heat the oil in a large, nonstick skillet over medium-high heat.
- Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
- Drain on paper towels.
Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4
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.
Provided by Jen R.
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 26.5 g, Cholesterol 98.4 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 50.4 mg, Sugar 0.4 g
Tips:
- Use leftover rice: This is a great way to use up leftover rice and avoid food waste.
- Choose the right type of rice: Short-grain rice, such as Japanese or Korean rice, is best for making rice pancakes. It has a high starch content, which helps the pancakes hold together.
- Cook the rice properly: Make sure the rice is cooked until it is tender and fluffy. Undercooked rice will make the pancakes tough.
- Season the rice: Add salt, pepper, and other seasonings to the rice before making the pancakes. This will help flavor the pancakes.
- Use a non-stick skillet: This will help prevent the pancakes from sticking.
- Cook the pancakes over medium heat: This will help them cook evenly without burning.
- Serve the pancakes immediately: Rice pancakes are best served hot and fresh.
Conclusion:
Rice pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings and fillings. So next time you have leftover rice, don't throw it away! Make rice pancakes instead!
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