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.

Step: 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.

Step: 2

Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.

Step: 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.

Per Serving: 175 calories; protein 5.7g; carbohydrates 26.5g; fat 4.8g; cholesterol 98.4mg; sodium 50.4mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .