Crispy Rice Pancake With Egg Yolk Center Recipes

SAVORY RICE PANCAKES

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
• Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
• Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

RICE PANCAKES

Steps:

• Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
• Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

LACE COOKIES WITH GOOEY CENTER

Steps:

• The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
• Preheat the oven to 350 degrees F.
• In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine.
• Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
• Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.
• Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.
• When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.

CRISPY RICE PANCAKE WITH EGG YOLK CENTER

Steps:

• Rinse the rice until the water runs clear. Cover the rice with cool water and soak for 30 minutes to 1 hour, then drain.
• Bring 4 quarts of water to a boil. Add the turmeric and heavily salt the water (it should taste like sea water). Add the rice and boil for 5 to 7 minutes, until the rice is al dente. Drain and rinse with cold water to stop the cooking.
• Stir together the yogurt, 3 scallions and 1 cup of the parboiled rice in a medium bowl.
• Wrap the lid of an 8-inch nonstick skillet with a kitchen towel, ying the loose ends around lid handle to secure. (This will trap the steam and absorb condensation as the rice cooks.)
• Add the oil and butter to an 8-inch nonstick skillet over medium-high heat. Once the butter melts, pack the rice-scallion mixture evenly into the bottom of the pan then mound the remaining rice on top. Use a skewer or the handle of a wooden spoon to make 4 holes to vent the steam around the perimeter about 2-inches in from the outer edge. Make a fifth hole in the center. Cook, uncovered, rotating the skillet halfway through, until the bottom is golden, 6 to 8 minutes. Reduce the heat to low. Cover the skillet with the towel-lined lid and continue to cook, rotating the pan about a quarter turn every 10 minutes, until the rice is steamed and fluffy, about 35 to 40 minutes.
• Remove the lid, dig a hole about 1-inch deep in the center of the rice, just large enough to hold the egg yolks, and pour them in. Then cover with the displaced rice. Return the lid to the skillet and cook until the yolk is just starts to set but is still runny, about 1 minute more.
• Remove the lid. Use a butter knife or a small offset spatula to loosen the rice from the edge of the skillet. Place a plate over the skillet and flip the crisped rice pancake onto the plate. Sprinkle with remaining 2 scallions and slice into wedges.

RICE COOKER PANCAKE

Steps:

• Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
• Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.

RICE PANCAKES

Steps:

• Whisk flour, salt and baking powder together and set aside.
• Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
• Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
• Serve with a black bean stew.

SAVORY PANCAKES (FROM COOKED RICE)

Steps:

• To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
• Heat the oil in a large, nonstick skillet over medium-high heat.
• Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
• Drain on paper towels.

RICE PANCAKES

Steps:

• Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
• After the rice has been mashed a little, then add the rest of the ingredients.
• Use a whisk to stir everything up.
• If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
• Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
• Serve with syrup and butter.