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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the Dutch Allerhande magazine Ingredients:
150 g rice basmati rice |
1 liter milk |
3 eggs |
1 tablespoon dried italian herb seasoning |
75 g goat cheese, grated |
3 tablespoons rice oil |
50 g rucola |
6 sun-dried tomatoes |
Directions:
1. boil the rice in milk until tender.
2. discard excess milk and let cool.
3. Mix the milk and the eggs, the Italian herbs, cheese, salt and pepper.
4. heat a heavy based pan and heat the oil.
5. divide the mixture into roughly 6 pancakes and fry until they are light brown and cooked.
6. serve the pancakes with rucola and sun dried tomato's.
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