Crispy rice pancakes

light crispy rice


1 Cup Rice
3 Cups Water
1/4 teas. Salt
1 T. Sugar (optional)
1t. Olive Oil


Boil rice for 20 min. Let it cool slightly to soak up additional water. It should be soupy. Mix it well with a wisk to make a porage. Add salt, olive oil and sugar. Pour onto griddle and fry. They take quite a bit of time, but they are great hot. The longer you cook them the better and crispier they are. They do not save well, so you'll want to gobble them up.

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