Cheese Rice Pancakes
Golden and crispy on the outside, soft and cheesy on the inside, these cheese rice pancakes are the perfect way to transform leftover rice into a comforting, budget-friendly dish that works for breakfast, lunch, or a quick snack.
Ingredients
Scale
- 3 cups cooked white rice, preferably cold and day old
- 1 cup shredded cheddar cheese
- 2 large eggs
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter or olive oil for cooking
Instructions
- Preheat a nonstick skillet over medium heat and allow it to warm for a few minutes.
- In a large mixing bowl, combine the cooked white rice, shredded cheddar cheese, eggs, all purpose flour, salt, and black pepper. Stir until evenly mixed.
- Add butter or olive oil to the skillet and let it melt or heat until lightly shimmering.
- Scoop about 1/3 cup of the mixture into the skillet and gently flatten into a round pancake. Repeat without overcrowding the pan.
- Cook for 3 to 4 minutes on each side, or until deeply golden and crispy. Flip carefully with a spatula.
- Transfer the pancakes to a plate and let them rest for 1 minute before serving.
- Serve warm while the cheese is still soft and melted.
Notes
- Use cold, day old rice for the best texture and crispiness.
- If the mixture feels too loose, add 1 extra tablespoon of flour.
- Reheat leftovers in a skillet to restore their crispy exterior.
- Freshly shredded cheese melts better than pre packaged varieties.
Find it online: https://tastyze.com/cheese-rice-pancakes/