BROWN BASMATI RICE PANCAKES
These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.
Provided by OliveLover
Categories Brown Rice
Time 30m
Yield 12 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
- Fold in peas, (don't worry about thawing unless covered with ice).
- If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
- Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
- Fry on one side until the pancake holds together. Turn and brown the other side.
- Keep the first ones hot while you do the rest.
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Nicole Lee Sciuchetti (Colee)
[email protected]These pancakes were a great way to use up leftover rice. They were also a great way to get my kids to eat their vegetables.
Bethenny McIntyre
[email protected]I'm not a huge fan of rice, but these pancakes were surprisingly good. I would definitely make them again.
Susan McCracken
[email protected]These pancakes were so easy to make, and they were so delicious! I will definitely be making them again soon.
Jonii Jone
[email protected]I'm not sure if I did something wrong, but my pancakes turned out really dry. I think I may have overcooked them.
Ismail Katumba
[email protected]These pancakes were a nice change from my usual breakfast routine. I would definitely make them again.
Cass Wohlgemuth
[email protected]Overall, I thought these pancakes were just okay. They weren't bad, but they weren't anything special either.
Deeplove Khatri
[email protected]I had a hard time getting the pancakes to flip without breaking. I think I may have needed to cook them on lower heat.
Nic Loas
[email protected]These pancakes were a bit bland for my taste. I think I would have liked them better if I had added some more spices to the batter.
Technical Arbab
[email protected]I'm always looking for new and interesting pancake recipes, and this one definitely fits the bill. The pancakes were light and fluffy, with a slightly nutty flavor.
Rohan Thapa
[email protected]These pancakes were a great way to use up leftover rice. They were also a great way to get my kids to eat their vegetables.
Ainy shah Ainy shah
[email protected]I followed the recipe exactly and the pancakes turned out perfectly! I served them with maple syrup and fruit, and they were delicious.
Alex Martin
[email protected]I made these pancakes for breakfast and they were so good! I will definitely be making them again.
Lashay Brown
[email protected]These pancakes were a hit with my family! Everyone loved the unique flavor and texture.
Marvin Paul Matovu
[email protected]Absolutely delicious! The pancakes were crispy on the outside and tender on the inside, and the flavor was amazing.
jason roberts
[email protected]These pancakes were easy to make and turned out great! I added some extra veggies to the batter for a nutritional boost.
Troy Daniel
[email protected]I'm not usually a fan of rice pancakes, but these were really good! The crispy edges and fluffy interior were perfect.
Resandu Nimsara
[email protected]These pancakes were a delightful surprise! The combination of brown basmati rice, vegetables, and spices created a flavorful and satisfying dish.