SAVORY PANCAKES (FROM COOKED RICE)
Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!
Provided by FLUFFSTER
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
- Heat the oil in a large, nonstick skillet over medium-high heat.
- Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
- Drain on paper towels.
Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4
LEFTOVER PORRIDGE PANCAKES
Make these pancakes using leftover porridge for an easy breakfast. Serve with berries and yogurt and a drizzle of honey or maple syrup
Provided by Cassie Best
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 8
Steps:
- Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.
- Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you've used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.
Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
RICE PANCAKES
This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.
Provided by Jamie West
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
- Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 45 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 179.6 mg, Sugar 10.8 g
BROWN RICE PORRIDGE
I love porridge and I love rice porridge, but this is a healthier version because it has brown rice. Bake the rice. Refrigerate it and heat it in individual plates in the microwave.
Provided by Perfect Pixie
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy.
- Refrigerate until needed (rice will absorb extra water during this time).
- When needed stir in about 2 tsp cinnamon sugar per serving and re-heat in a microwave or pot to desired temperature.
- Serve topped with raw fresh fruit, more cinnamon sugar, the milk of your choice or a little cream.
Nutrition Facts : Calories 171.1, Fat 1.4, SaturatedFat 0.3, Sodium 1316.1, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
HMONG RICE PORRIDGE
This isn't the traditional Hmong rice porridge, but close enough! Traditional recipes use Quails or Cornish Hens, chopped up in bite size pieces, but I prefer to make things easier for myself. This is something most parents would give their babies as their first real food when they can eat, or for when you're not feeling well.
Provided by Hamlin
Categories Rice
Time 42m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add the water or broth of your choice, rice and lemongrass into a pot and bring to a boil. Cook for about 7 minutes on high, stirring constantly to keep the rice from sticking to the bottom of the pot.
- Reduce the heat to medium-low to simmer, continue to cook until the rice is soft.
- Put the ground meat into a bowl and add a little bit of warm water to break the meat apart, you don't want it sticking together but in small little clumps.
- Pour the meat into the porridge and stir. Add a pinch of salt and black pepper to taste. Cook for 10 more minutes or until the meat is no longer pink.
- Remove the lemongrass and serve warm.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
RICE PORRIDGE PANCAKES
Leftover rice porridge is just as delicious the second time around when prepared in these thick, rustic pancakes - a favorite in Iceland and Norway. NOTE: Find rice porridge recipe here: Recipe#427115 Posted for ZWT 6 - Scandanavia
Provided by kitty.rock
Categories Breakfast
Time 30m
Yield 15-20 pancakes, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Mash leftover rice porridge well with potato masher to break up any lumps.
- Whisk together the milk and the egg, then gradually stir liquid into rice porridge.
- Sift together flour, baking powder, cardamom (or cinnamon), and sugar.
- Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins.
- Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan.
- Fry over medium-high heat until brown, turning once.
- Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm.
- Yield: 15-20 rice porridge pancakes, depending upon size.
Nutrition Facts : Calories 198.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 24.5, Sodium 59.5, Carbohydrate 35.4, Fiber 0.9, Sugar 3.6, Protein 4.1
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