Total Time
1hr 45mins
Prep 1 hr 30 mins
Cook 15 mins

A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice.

Ingredients Nutrition

Directions

  1. Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
  2. Place warm rice in a mixing bowl.
  3. Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
  4. With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
  5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  6. Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
  7. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
  8. When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
  9. Serve hot.