Rice Pancakes with Parmesan

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Rice Pancakes with Parmesan
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
200 grams Basmati rice
1 shallot
1 small can Saffron
50 milliliters white wine
1 tablespoon butter
3 eggs
50 grams Pastry flour
2 tablespoons clarified butter
shaved Parmesan
salt
peppers
How healthy are the main ingredients?
Basmati riceshalloteggsalt

Preparation steps

1.

Bring a half liter (approximately 17 ounces) of water to a boil with a little salt, add the rice, reduce to a simmer, cover and cook until the rice is tender, about 25 minutes. Drain and let cool in a colander. Meanwhile, finely chop the shallot. Heat the butter in a skillet and saute the  shallot in butter until translucent. Add the white wine and saffron and stir and let cook until the liquid ahs been absorbed,

2.

Transfer the rice to a bowl and stir in the saffron shallot, eggs and flour and season with salt and pepper. Heat the clarified butter in a skillet. Form the rice into pancakes, each about 2 tablespoons and saute until golden on both sides. Remove from pan, drain on paper towels and serve with Parmesan shavings.