This recipe makes about 20 3-inch pancakes.

In the top of a double boiler, combine the milk, rice, honey and salt. Cover and cook over hot water - stirring occasionally - for 1 and 1/2 to 2 hours until the milk is absorbed and the rice is creamy. Remove from heat and allow rice to cool.

Beat the eggs and stir them into the rice with the nutmeg.

On a lightly-greased griddle set to medium-high heat, drop batter by large spoonfuls to make the rice cakes. Cook until golden brown on both sides.

Serve warm with butter and honey.


A creamy and moist departure from your usual flour-based flapjacks. My favorite topping is lingonberry preserves when available.

Mr Breakfast would like to thank AnaLola for this recipe.

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