Fluffy Rice Pancakes

I have a (very vague) memory of my grandma making tiny rice pancakes for me as a kid. They were not at all like these, but the flavor is similar. Hers were more like Swedish (thin) pancakes, but small, and with rice. I haven't been able to find a recipe that looks promising, so for this, I just took my favorite recipe for American pancakes and added rice.

This is the perfect dish to make when you have leftover rice. I often do, because I always aim to have a little extra - either to make fried rice, or now that I've discoved this dish, to make this.

They're more filling than regular pancakes, and a bit sturdier. Easy to eat cold as well, and without anything else - I liked mine with maple syrup, but they were great on their own too.

Fluffy Rice Pancakes
10-12 pancakes

250 ml buttermilk, filmjolk or neutral yogurt
2 tbsp cooking oil
1 egg
1-200 ml cold, cooked rice

2 tbsp sugar
250 ml all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Whisk the wet ingredients with the rice. Mix the dry ingredients in a separate bowl, and add the wet ones. Stir until all lumps are gone.

Fry small pancakes in butter on medium heat. They're ready to flip when they start to look dry, and when they have small bubbles on the surface.


And Titus loved them...

Recipe in Swedish:
Fluffiga risplättar

Cardamom Chicken with Coconut Rice

This is an oh-so-delicious dinner, based on a recipe by Lotta Lundgren in an awesome new Swedish cookbook called "Om jag var din hemmafru" ("If I was your housewife"). I'll tell you about the book in a little while, I need to review it properly as it's really one of the best cookbooks to come out in a long time.

I'll make this again, but I'll change a few things. I think I'll use cream instead of milk to soak the coconut, and add it to the chicken mince. And I don't think the breadcrumbs are necessary in that case, since cream seems to bind the mince fairly well. And I might skip toasting the cardamom, to me, it didn't make a big difference.

Serve it with something fruity. Lotta suggests mango chutney, and I happened to have a bottle of Mango-Ginger Habanero Sauce that was awesome. Stir-fried veggies would be good as well, and a pinch of cilantro is always a good idea.

Cardamom Chicken with Coconut Rice
Serves 4

450 g chicken thighs (or breast)
1 egg
50 ml breadcrumbs
50 ml coconut flakes (unsweetened)
3 tbsp milk
salt
1 tsp whole cardamom seeds
butter, for frying

300 ml basmati rice
1 can - 400 ml - coconut milk
200 ml water
a pinch of salt

Start by soaking the coconut in the milk for about half an hour.

Toast the cardamom in a dry skillet for a minute or so, and then grind to a fine powder in a pestle and mortar. Cut the chicken into large dice, and mince in a food processor - it'll be super fast, so don't overmix.

Drain the coconut flakes, and mix with the chicken mince, cardamom, egg, breadcrumbs and salt. Shape flattened patties, and fry in a little butter for about 5 minutes on each side.

For the rice, mix the rice, coconut milk, water and salt in a small saucepan. Bring to a boil, lower the heat and let the rice simmer, covered, until the rice is soft and the liquid is absorbed. (20-25 minutes.)

Recipe in Swedish:
Kardemummakyckling med kokosris