Rice Cakes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a pint of rice that has been boiled soft; add to it a teacup of flour, two eggs well beaten, a pinch of salt, and enough milk to make a nice thick batter; throw into the batter a tablespoonful of melted butter or lard, and bake on a hot griddle.