- 3 cups cooked rice
- 2 eggs, beaten well
- 3 tablespoons flour
- 1/2 cup milk
- 1 teaspoon salt
- Blend beaten eggs into cooled, cooked rice; add flour and milk.
- Drop by spoonsful onto hot griddle, pressing with pancake turner into desired
size and thickness. Cook until brown on both sides.
- Serve with butter and syrup as hot cakes or as a side dish.