Ingredients
2
Eggs
2 tbsp (30mL)
Milk
1 tbsp (15mL)
Maple syrup
2 cups (500mL)
Cooked, Kokuho Rose® white rice
1/2 cup (125mL)
Rice flour
1/2 cup (125mL)
Chopped toasted walnuts
1/2 tsp (2mL)
Salt
1/2 tsp (2mL)
Ground cinnamon
2 tbsp (30mL)
Melted butter
Additional maple syrup
Chopped fresh fruit (optional)
Directions
Step
1
In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.
Step
2
Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
Step
3
Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).