Rice Buffer

For the rice pancakes, cook the rice in vegetable soup according to package directions until al dente and allow to steam out well.

Mix cooled rice with eggs and flour and season with salt, pepper and nutmeg.

Heat olive oil in a pan.

With wet hands, form small pancakes from the mixture and fry them in the hot oil on both sides.

The rice pancakes go well with letcho or ratatouille.

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