Louisiana Rice Griddle Cakes
Louisiana Rice Griddle Cakes are crispy, fluffy pancakes infused with cooked rice, offering a comforting flavor and texture perfect for breakfast or brunch favorites.
Ingredients
Instructions
- Use leftover or freshly cooked rice, place in a saucepan with about half a cup of water, and overcook until very soft.
- Separate the eggs and beat the egg yolks in a bowl.
- Add milk, cooking oil, salt, sugar, flour, and soft rice to the egg yolks, stirring after each addition.
- Fold in the stiffly beaten egg whites into the mixture.
- Heat a griddle until hot.
- Pour batter onto the griddle and cook until bubbles burst in the center.
- Turn only once and cook until golden brown.
Tips & Substitutions
For a fluffier texture, ensure the rice is well overcooked and soft before mixing. You can substitute the all-purpose flour with whole wheat flour for a healthier option. If you prefer a savory flavor, add chopped green onions or spices like cayenne pepper. These griddle cakes are versatile and can be enjoyed with a variety of toppings, much like the flavors in American recipes.
Serving Suggestions
Serve these Louisiana Rice Griddle Cakes warm, topped with a dollop of sour cream or your favorite sauce. They pair beautifully with a side of fresh fruit or a light salad for a complete meal. For a comforting dessert option, consider serving with Aunt Bert's Coconut Pie after your meal.
Storage & Reheating
Store any leftover griddle cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet over medium heat until warmed through, ensuring they retain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Rice Griddle Cakes contains roughly 805 calories, with 16g protein, 129g carbohydrates, and 27g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Yes, leftover rice works perfectly for this recipe! Just make sure it's moist enough, and if it's dry, you can add a little water while reheating it to ensure the cakes turn out soft and fluffy.
What can I serve with these griddle cakes?
These griddle cakes can be served with various sides, such as a fresh salad, scrambled eggs, or even a savory dip like Wagon Wheel Cheese Dip for added flavor. They make a great brunch option alongside other breakfast items.
Can I make these griddle cakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Just ensure that the baking powder you use is also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).