Thirty Days Of Rice

Part of getting ready to move is cleaning out the pantry.  As I was sorting through it I found we have a ton of rice.  Well I don't feel like moving it so its time to scour my tons of cookbooks and the internet to come up with a large variety of ways to consume this copious amount of rice.

Last night I paired Rice pancakes with Corn Beef and Sweet potatoes.  All stuff from the freezer and cupboard that has to be emptied.  I got my first recipe from allrecipes.com.  I really like this recipe because it was simple and versatile.  Change the spices or add some leftover meat and you have a completely different flavor.

Here is the recipe for the Rice Pancakes.
RICE PANCAKES

INGREDIENTS:

2/3 cup uncooked white rice

1 1/3 cups water

2 eggs

2 teaspoons milk

salt and pepper to taste

1 tablespoon chopped fresh chives

1 teaspoon dried onion flakes

2 teaspoons butter

DIRECTIONS:

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.

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

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.

Even my super pick son liked them.