Tuesday, April 17, 2012

Venezuela: Tortilla de Arroz (Rice Pancakes)

In the original version of this recipe, all the rice mix is baked in the oven and browned under the broiler. But because we had rather hot day, I did not want to use the oven and decided to turn this dish into rice pancakes.


1 cup rice
1 onion, finely chopped
1 small red bell pepper, finely chopped
2 garlic cloves, minced
4 eggs
1/2 cup grated parmesan cheese

sour cream, for serving

Bring two cups of water and 1 tsp oil to a boil. Add rice and salt to taste, stir, and simmer, covered, on very low until all liquid is absorbed and rice is soft. Let cool. Mix rice with remaining ingredients and season to taste with salt and pepper. Heat a little oil in a skillet over medium heat. Add about 2 tbsp rice mix and flatten into a pancake shape. Depending on the size of the skillet, you can prepare the rice pancakes in batches of 3 or for at a time. Cook for about 2 minutes per sides. Serve with sour cream and a side salad.

(adapted from: "Latin American Cooking" by Susan Bensusan)

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