Red pecan pancakes

Paper-light pancakes filled with sweetened red rice and pecans.

I have used the beautifully short Bhutanese red rice here, but this recipe works a treat with any red or brown short-grain rice. I love the rolled-up-sleeves attitude of the red grains. They are willing to give anything a go. Brisk in savouries, nutty in sweeter dishes. Okay, red rice takes a while to cook, but it freezes brilliantly.