Recipe for rice pancakes - these unusual pancakes are light and crispy, and can be served and eaten with additions of cheese, fresh vegetables, etc.
Rice Pancakes - Recipes and Cookbook online
The recipe for rice pancakes are light and crispy, and can be served and eaten with additions of cheese, fresh vegetables, etc.
- 300 g of rice (for risotto)
- 1/4 piece of onion
- 40 g of butter
- 1/2 cup white wine
- saffron
- 750 ml of beef broth
- 3 tablespoons parmesan cheese (grated)
- 1 tablespoon of oil
- breadcrumbs (a little)
- Chop 1/4 of the onion and half the amount of butter, and sauté on medium heat. After a few minutes, add the rice and simmer until it becomes glossy. Add the wine, turn up the heat and let the rice absorb the wine.
- Add two ladles of beef broth, and let the rice cook, gradually adding the broth as the rice absorbs it. When the rice is half cooked, add some saffron.
- When the rice is cooked, immediately add the parmesan, and when the rice is removed from the heat, add the rest of the butter. Stir. Spread the rice on oiled plates and make thin pancakes. Leave to cool and combine.
- Heat a greased pan. Sprinkle with breadcrumbs. Place the pancake and bake at a moderate temperature, until the underside turns yellow. Turn and cook the other side. It is served immediately after baking, with additions of cheese, fresh vegetables, etc.
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