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10 minutes
30 minutes
40 minutes
- salt and pepper to taste
- 2 teaspoons milk
- 0.66666668653488 cup uncooked white rice
- 1.3333330154419 cups water
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried onion flakes
- 2 teaspoons butter
- In a saucepan, swiftly bring rice and water to a boil over high heat. Lower heat to medium-low, cover, and gently simmer until rice is tender and liquid absorbed, about 20 to 25 minutes. Let the rice cool.
- In a large bowl, combine eggs and milk, then mix in cooked rice, salt, pepper, and optional chives or onions.
- In a skillet over medium-high heat, melt the butter. Using a 1/2 cup measure, scoop rice mixture into pancake shapes onto the skillet. Cook until golden brown on each side, about 3 to 4 minutes per side.
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