Cream of rice is a gluten-free and nutritious alternative to traditional wheat-based cereals. It is often used in baby food due to its easily digestible nature and is rich in vitamins and minerals. Cream of rice cakes offer a tasty and easy-to-make breakfast or snack option. To make cream of rice cakes, start by cooking cream of rice according to the package instructions. Once the cream of rice is cooked, allow it to cool for a few minutes.
Then, add one egg and mix well. If desired, add in some sweetener, like honey or maple syrup, and a pinch of salt. Heat a non-stick pan over medium heat and add a small amount of oil or butter. Using a tablespoon, scoop the mixture onto the pan and cook on each side until golden brown. Serve with fresh fruit, yogurt, or your favorite toppings.
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Course: Desserts
Cuisine: International
Servings: 12
Ingredients
- 1/2 cup flour
- 1/2 cup uncooked Cream Of Rice
- 2 tb sugar
- 1 tsp baking powder
- 3/4 tsp. baking soda
- 2 tbsp lemon juice plus enough milk to make 3/4 cup total (milk & juice)
- 1 egg
Instructions
- In a bowl stir together dry ingredients and make a well in the center.
- In another bowl, mix together liquids. Stir liquid into the dry ingredients and let stand 10 minutes.
- Heat lightly greased griddle over medium heat. Stir mixture and pour 1/4 to 1/3 cup on griddle. Cook carefully turning once to brown both sides. [Note: watch ’em close, they cook fast].
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Recipe © Simply Trini Cooking. All rights reserved
Cream ‘o Rice Cakes
Ingredients
- ½ cup flour
- ½ cup uncooked Cream Of Rice
- 2 tb sugar
- 1 tsp baking powder
- ¾ tsp. baking soda
- 2 tbsp lemon juice plus enough milk to make 3/4 cup total (milk & juice)
- 1 egg
Instructions
- In a bowl stir together dry ingredients and make a well in the center.
- In another bowl, mix together liquids. Stir liquid into the dry ingredients and let stand 10 minutes.
- Heat lightly greased griddle over medium heat. Stir mixture and pour 1/4 to 1/3 cup on griddle. Cook carefully turning once to brown both sides. [Note: watch ’em close, they cook fast].
