Conference turris::cooks

129.0. "PANCAKE: Rice Pancakes" by GLORY::HULL () Tue Jun 04 1985 11:07

One of my family's favorite passed-down recipes is Ricecakes, or Rice pancakes,
if you prefer. They are a great breakfast and use up the leftover rice from
having Chinese the night before. Here goes:

Cold leftover rice (keep in ref. overnight)
eggs (quantity varies - see below)

Basically, ricecakes are just rice with eggs beaten in until it's a frothy
mass that clumps together without being runny from too much egg. To a bowl
of rice with about 3 cups cooked rice (the leftovers), add 2 well-beaten eggs,
and mix vigorously until frothy. A fork or large whisk works fine.

Have some extra beaten eggs in a bowl on the side and add slight amounts of egg
as necessary until it gets the right consistancy. The object is to get it to
stick together, so that a large spoonfull will roll off the spoon as a lump, not
just a few grains at a time. You must be careful not to add too much egg,
though, or it'll be too runny. Not too dry, not too runny - you'll see what it's
like the first time you try it. 

There is no hard & fast rule about how much egg to use. Start out a little 
sparingly and add egg as required. I use any excess egg for a small helping
of scrambled eggs.

To cook, just cook exactly as you would pancakes or french toast; about a
375-400 deg greased skillet. Drop about 2-3 tablespoons full on the skillet to
make 1 ricecake, about 3-4 inches across. When they are a nice light golden
brown, flip once and cook the other side. They should never take more than about
5 minutes each to cook. 

Makes about 10 ricecakes.
Serve with butter and syrup like pancakes.
Enjoy!

I make those with the addition of sour cream (yoghurt would probably work,
too) and blueberries - very good!  Some flour alos helps hold things
together.

    My mother used to chop up left-over ham and mix in the ricecake
    mixture.  They were my favorite breakfast as a kid.  I could never 
    learn to make them right.  Now with these good instructions, I'll
    try again.
    
    Hmmm, wonder how bits of cheese would work?
    
    Donna