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.
2/3 cup uncooked white rice
1 1/3 cups water
2 teaspoons milk
salt and pepper to taste
1 tablespoon chopped fresh chives
1 teaspoon dried onion flakes
2 teaspoons butter
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.