How to make it

  • put cooked rice to soak with 1 cup of milk
  • in the morning add the salt, sugar, shortening , flour, baking powder and cinnamon, beat the mixture well
  • add the beaten egg and the other cup of milk
  • cook on a hot greased griddle
  • serve with butter and maple syrup

Reviews & Comments 5

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  • franklyfancy 10 years ago
    yes please! sounds like a grainier grits.
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    " It was excellent "
    possumqueen ate it and said...
    I used cooked rice but was a parboiled rice, that may have made the difference because it didn't soak up any of the milk. I'll try long grain next time or maybe even Jasmine.

    I fried mine in my cast iron skillet as well - love that cast iron!

    I was just curious - I like to know what to expect. Thanks for your reply and posting the recipe - it has certainly become one of my favorites.

    Thanks again - Great recipe!
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  • misterpeter 10 years ago
    the batter should be loose.. i use a cast iron frypan since i have no griddle... my rice soaks up nearly all if not all the milk by morning.. did you use cooked rice? also substitute melted butter for shortening, since i have no shortening in my house. recipes are guides only.. ususlly alter them on any given day, never make anything the same that you ventured out into untested waters and are willing to toy with the guidelines. lastly, if the batter seems too loose cut back on the last cup of milk. you will find the batter varies from morning to morning.
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    " It was excellent "
    possumqueen ate it and said...
    I was super excited to make these this morning - the ingredients remind me of my favorite rice pudding recipe.... Mmmmmm.... Rice Pudding Griddle Cakes....

    Made these this morning - but since I've never made them before I'm not sure if I did it right or if they came out right. My batter was super watery and 1/8 of a cup dern near oozed all over the entire pan - that was one ginormous honkin griddle cake!

    And.... before I realized what I had done - I threw everything in a bowl without melting or cutting in the shortening so it just floated at the top of the batter. I had one heck of a time trying to chase it around the bowl and mush it with a fork.

    So... needless to say I gotta a couple of questions for ya -

    Is the rice supposed to soak up the milk?

    Do you cut the shortening into the flour mixture or do you melt it?

    What should the consistency of the batter be when all mixed together?

    With all of the second-guessing, possible screw-ups, and just plain not knowing what the heck I was doing the griddle cakes turned out good!!! I give it a 5!

    Next time I may add a little vanilla, I think I'll use 1 cup milk and 1 cup heavy cream, and add a little more sugar.
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    " It was excellent "
    possumqueen ate it and said...
    This sounds like it might be a good breakfast treat - so much that I just got my lazy butt up and out of the bed to mix together a cup of milk and rice.
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