Weekend Cooking: Rice Cookies
January 16, 2011 26 Comments
Weekend Cooking
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.
Yesterday I accidentally put a whole pack of rice in a pan, although I didn’t need that much for our evening meal. So, I decided to cook it anyway, and keep some for today and make some rice cookies.
I’ve never made them before but I knew they “existed”, so I looked up the recipe and found one (in Dutch) on smulweb.nl. I would almost call them small pancakes. But whatever they’re called, they are very nice, especially with a drizzle of golden syrup on top. Here’s the recipe:
Ingredients
50 grams of raisins
200 grams cooked rice
2-3 tablespoons of milk
2 eggs (beaten lightly)
50 grams of plain flour
2 tablespoons white caster sugar
1/2 teaspoon cinnamon powder
4 tabelspoons sun flower oil
golden syrup or powder sugar
Method
Let the raisins soak for about 2-3 minutes in hot water and pat them dry with a clean tea towel.
Mix the rice with the milk, eggs, raisins, flour, sugar and cinnamon powder.
Heat a tablespoon full of oil in a frying pan and spoon three heaps of the rice mix into the pan.
Bake the cookies for about 5-7 minutes until they are golden brown, turning them over once. My pan is rather large and I was able to bake them in fours.
Eat as they are or drip some syrup on them or add some powdered sugar before eating.
This is also my entry for the Whip Up Something New Challenge in which we are asked to try a recipe that we have not made before.
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Yummy!
Yum, never heard of these before either 🙂 Did you have them for dessert or for breakfast? Or are they truly cookies, that keep well for a few days?
We had them first as a snack in the afternoon, then the rest for desert with ice cream. I think they would survive one day, but more than that, I don’t know. I would treat them like pancakes, so very limited shelf life.
I tend to make nasi goreng from (c)old rice because that’s a dish I could eat anytime, any place! But this looks like something to stash in a bento. 😉 Unfortunately I don’t like raisins in my food. 😦 I usually substitute with dried cranberries or apricots. You think they’ll do?
Coincidentally I’ll be eating beet pancakes tonight for dinner! 🙂
I think these would be great in a bento, Gnoe. I would go for apricots as a substitute for raisins.
I often substitute dried cranberries for raisins. I think either would work.
Beth, it’s just I think cranberries are a little too tart/sour to go with the rice. Otherwise, I agree, cranberries are a good substitute for raisins.
I wonder if I can make this recipe vegan? Substitute almond or soy milk for the milk, maybe just skip the eggs? I never thought of rice cookies, but they do sound yummy.
Not sure whether you can simply leave out the eggs… I’ve never successfully done so in recipes. Perhaps try a flax seed blend, banana or ener-g egg replacer?
Banana might also be a good idea, Chinoiseries! You need something sticky, for sure.
Lisa, maybe you can make these rice cookies vegan, but you do need something instead of the eggs, that glues the batter together. Otherwise, I think it’ll fall apart in the frying pan. I can’t think of anything, except honey, but that might make it all too sweet. Let me know if you make them!
This sounds like a fabulous way to use up extra rice. I usually make a rice pudding, but I think I’m going to try this next time. Yummmm.
Well, a rice pudding is also a good idea, Beth. I will keep that in mind, too!
That’s very cool! I’ve never heard of doing that with rice.
Thanks, Joy. I’ve known people do it for a long time, but this is the first time I made it.
Sounds and looks really good.
I would never have even thought of trying to make anything like this!
My standard dish for leftover rice is fried rice!
Marg, I don’t know it’s something people here in the Netherlands tend to make, but it came up to me quite naturally to look for a rice cookies recipe when I had the left-over rice. So I guess around here it’s something people do more often.
What an interesting way of using up leftover rice! I’ve never heard of these, but they look yummy!
This is a great idea for using leftover rice… looks delicious!
I always seem to make too much rice. What a great idea for using it up since it usually ends up thrown away. Thanks for sharing.
Does the rice give the texture of oats? This is a very interesting recipe. One I must try!
Michelle, I guess it’s a bit like oats. The cookies are soft in structure and bite. I would compare them to thick pancakes. They are nice I think, for lunch or as a dessert (we had them with ice cream!).
I throw away my leftovers as food can go bad quickly and get you sick – real sick. However, I am curious enough to try your receipe from scratch. Thanks
Angelica, I tend to eat my leftovers in one day, two at the most, and keep them in the fridge AND heat them thoroughly before eating. But from scratch is definitely also possible. Let me know what you think of them once you’ve made them!
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