We had 3 cups of leftover cooked rice (a mix of jasmine and basmati), and we tried this recipe: https://anoregoncottage.com/parmesan-rice-cakes/ We found 4 (not 3) large eggs achieved the right batter texture. For the parmesan, we used slightly over ½ cup (not quite 2/3 cups) Kraft shredded parmesan (which we prefer to the crumbled kind) and ¾ cup storebought unseasoned bread crumbs. We omitted additional salt. We also added about 1 Tbsp minced fresh rosemary leaves to the batter. We formed the batter in a round metal dry ¼ cup, and we flattened the pancakes to about ¾” thick with a hard spatula. We seared these in a well-oiled cast iron pan on medium heat. This yielded about 14 pancakes. (Aug. 2020)
Cooking Adventures 