Brown Basmati Rice Pancakes

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

  • 3 cups cooked brown basmati rice (could sub white basmati)
  • 12 teaspoon salt (or to taste)
  • 14 teaspoon black pepper (or to taste)
  • 2 large eggs, beaten (or 3 medium)
  • 14 cup onion, finely minced
  • 14 cup cilantro, finely minced (or to taste)
  • 14 cup peas, baby frozen work best
  • 2 tablespoons peanut oil (amount is approximate, you may need more)

directions

  • Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
  • Fold in peas, (don't worry about thawing unless covered with ice).
  • If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
  • Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
  • Fry on one side until the pancake holds together. Turn and brown the other side.
  • Keep the first ones hot while you do the rest.
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RECIPE MADE WITH LOVE BY

@OliveLover
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@OliveLover
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"These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot."
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  1. GingerlyJ
    perfect for a unique brunch
    Reply
  2. OliveLover
    These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.
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