The Pioneer Woman Tasty Kitchen
Profile Photo

Leftover-Rice Cakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Rather like pancakes, slathered in butter and maple syrup, this breakfast is a great way to use up leftover rice.

Ingredients

  • Canola Oil, For Frying
  • 3 cups Cooked Rice
  • 2 whole Eggs
  • ¼ teaspoons Salt

Preparation

Add enough oil to a large frying pan to coat the bottom and place over medium heat. While the pan is warming, use a fork to break of any clumps of rice. Then, add the eggs and salt to the rice and mix well until rice grains are fully coated.

Once oil is glistening, spoon the rice mixture into clumps in the pan and gently flatten and shape until each is about 1/2″ thick and 4″ in diameter. I was able to cook 4 cakes at a time in a 12″ frying pan. Cook for 3-5 minutes, undisturbed, until edges are beginning to brown. Use a spatula to carefully flip each rice cake and cook the second side for 3-5 minutes. Once both sides of the cakes are golden-brown, remove the rice cakes to a plate lined in paper towels. If needed, add more oil to the pan and continue making rice cakes until all of the mixture has been used.

Serve rice cakes as you would pancakes, with butter and maple syrup.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Eggplant Tahini Shakshuka
Profile Photo by Paige- My Modern Cookery in Breakfast, Main Courses
This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegan Cashew Yogurt
Profile Photo by Cathy Brak in Breakfast, Special Dietary Needs
Cashew Yogurt is creamy, delicious, and the easiest thing ever to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Banana Pancakes with Coconut Flour
Profile Photo by Taylor Kiser in Breakfast, Special Dietary Needs
These paleo banana pancakes with coconut flour are naturally sweetened, gluten,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Almost Homemade Doughnuts
Profile Photo by Chanda | My Farmhouse Table in Breakfast
Why venture out when there is a simple trick that can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Chocolate Chunk Whole Grain Bread Pudding
Profile Photo by Hungry Haley in Breads, Breakfast
Simple, sweet bread pudding made with whole grain bread and rich...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy