Rice Griddle-cakes II
A dish that starts with milk and finishes with warm boiled rice.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml milk
- 240 ml warm boiled rice
- 2 ml salt
- Yolks 2 eggs
- Whites 2 eggs
- 15 ml melted butter
- 210 ml flour
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.
Nutrition (estimated, per serving)
| Calories | 441 |
|---|---|
| Protein | 10.8 g |
| Fat | 7.2 g |
| Carbs | 81.0 g |
| Fiber | 1.8 g |
| Sodium | 432 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States