I made rice the other night. I can’t remember if I’ve ever made rice before, so A. I was intimidated because I’ve heard it’s pretty dang easy to mess up, B. I didn’t realize how long it was going to take and C. I didn’t think about how much cooked rice would result from preparing a cup of uncooked.
A girl can only eat so many burritos.
I wanted to use what I already had and I LOVE B4D (also known as breakfast for dinner or brinner), so I was thrilled when I came across a recipe for rice pancakes that called for ingredients I already had in my kitchen!
The baker who posted it on AllRecipes.com said she came up with the recipe to accommodate a lot of food allergies. I guess the pull is that they’re gluten-free and could be made vegan with the substitution of soy or almond milk.*
1 cup cooked rice (mine was brown)
1 cup milk
1 and 1/4 cups rice flour (I didn’t have and used regular, therefore, mine were not gluten-free)
1/4 cup sugar
2 tablespoons applesauce
2 teaspoons baking powder
1 tablespoon vegetable oil
Combine all ingredients with a hand mixer for 2 minutes and (shocker!) cook them as you would regular pancakes. Makes six average-sized pancakes.
As a very novice pancake-flipper, I really appreciated that theses pancakes held together pretty well in the pan. The rice made them dense and moist, but they weren’t too “ricey” (even though my kitchen ended up smelling like a chinese restaurant). They pretty much just tasted like pancakes!
Last night I topped with syrup and this morning I’m taking one to work with some jam. Yum!
I still have a lot more rice left over, so I just might have to make them again. Such a sacrifice!
*I think. I don’t follow either of these diets strictly and am not 100% sure of the ins and outs. Please correct me if I’m wrong!