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Rice Griddle-cakes II

A dish that starts with milk and finishes with warm boiled rice.

Griddle-cakes

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup milk
  • 1 cup warm boiled rice
  • ½ teaspoon salt
  • Yolks 2 eggs
  • Whites 2 eggs
  • 1 tablespoon melted butter
  • ⅞ cup 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

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.

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Nutrition (estimated, per serving)
Calories441
Protein10.8 g
Fat7.2 g
Carbs81.0 g
Fiber1.8 g
Sodium432 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States