Rice, Parmesan & Dried Tomato Pancakes
Submitted by Cayce
Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThink of these as risotto that got a second life. Medium-grain Italian rice cooked in broth with onion, dried tomatoes, and rosemary until all the liquid absorbs. Then Parmesan gets stirred in while it’s hot, an egg binds everything once it cools, and the mixture gets shaped into small pancakes and pan-fried until golden and crispy on both sides.
The starch from the medium-grain rice is what holds these together. As the rice cooks, it releases enough starch to create a sticky base that firms up as it cools. The egg adds extra binding power so the pancakes don’t fall apart when you flip them.
You can make the rice mixture ahead and refrigerate it for a couple of days before frying, which makes these perfect for entertaining. Shape them with wet hands to keep the rice from sticking, and cook in a non-stick skillet with just a thin film of olive oil. Five minutes per side gets a crisp, golden crust with a creamy, cheesy interior.
Chef Tips
- Use medium-grain or arborio rice. Long-grain rice doesn’t release enough starch to hold the pancakes together
- Wet your hands frequently with cold water when shaping. The rice is sticky and will cling to dry hands
- Use a wide, thin spatula for flipping. These are delicate and a small spatula will break them
- Keep finished pancakes warm on a sheet pan in a low oven while you fry the rest
Variations
Ingredients
Directions
Combine onion and olive oil in large, wide skillet with tight-fitting lid.
Cook, stirring, over low heat until onion is tender, about 5 minutes.
Stir in rice, dried tomatoes and rosemary.
Cook and stir 1 minute over low heat.
Add broth and salt.
Bring to boil over high heat, stirring once.
Cover and cook over low heat until liquid is absorbed, abotu 15 Uncover and stir in cheese. Let stand until lukewarm. Can be made ahead to this point and refridgerated for several days. Add egg and stir to blend. Using ¼ cup measure, form rice mixture into small pancakes about 2 inches in diameter and ½ inch thick. To keep rice from sticking to hands, rinse hands frequesntly with cold water. Coat large, non-stick skillet or griddle with a thin film of olive-oil. Heat over medium heat. Add pancakes in batches and cook until golden brown on one side, about 5 minutes. Carefully turn pancakes, using wide spatula, and brown other side. (Keep warm in oven on lowest setting until all are done).
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