RICE PANCAKES
These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.
Provided by mumof9
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
- After the rice has been mashed a little, then add the rest of the ingredients.
- Use a whisk to stir everything up.
- If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
- Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
- Serve with syrup and butter.
Nutrition Facts : Calories 399.5, Fat 4, SaturatedFat 1.5, Cholesterol 98, Sodium 766, Carbohydrate 73.7, Fiber 1.9, Sugar 6.2, Protein 14.9
BROWN RICE PANCAKES
Unique flavor. Great with a cranberry sauce and thin shaved turkey breast on top for a brunch party.
Provided by Anemone
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put rice, egg and milk in a food processor, blend until smooth. (Or don't, but the texture is bumpy).
- Mix with flour, baking powder and salt.
- Fry like pancakes.
Nutrition Facts : Calories 507.9, Fat 8.8, SaturatedFat 3.9, Cholesterol 122.8, Sodium 951.2, Carbohydrate 88.8, Fiber 4.3, Sugar 0.4, Protein 17
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.
BROWN BASMATI RICE
Steps:
- Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.
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 RICE -- BASIC PREPARATION
A lot of people seem to have trouble with brown rice, getting the texture right and so on. This is the way I have figured out, with a little help from a Madhur Jaffrey cookbook, and I can honestly say I feel like an expert now! The place where many cooks mess up is using too much water -- it can make the rice gloppy. This basic preparation is perfect to use anywhere you need unflavored cooked rice -- fried rice, soup, or just to serve with a spicy curry. I try to keep some cooked up in the fridge at all times.
Provided by Spice Princess
Categories Brown Rice
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
- Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
- Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
- When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
- If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!
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- Add 1/2 Tbsp cooking oil to a large, non-stick skillet (cast iron, ceramic, or teflon, your choice). Using a 1/4 cup measuring cup, scoop some of the rice mixture onto the hot skillet. Use a spatula to press the mound of rice down until it is about 1/2 inch thick.
- Cook the pancakes for a few minutes on each side, until they are firm, a little browned, and crispy on the outside. Do not try to flip the pancakes before the eggs have set, or they won't hold together. Make sure the entire pancake is on the spatula before attempting to flip.
- After cooking the first three pancakes, add the second ½ Tbsp cooking oil to the skillet and cook the second batch in the same manner.
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