Pancake

INGREDIENTS of healthy food :

* 125 g uncooked white rice
* 315 ml water
* 2 eggs
* 10 ml milk
* salt and pepper to taste
* 3 g chopped fresh chives (optional)
* 1 g dried onion flakes (optional)
* 10 g butter

DIRECTIONS

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.

2. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.

3. Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Cook’s Note:

Oil or cooking spray can be used in place of the butter when cooking the rice cakes. (allrecipes.com)