Rice Cheese Buffets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g brown rice or lon rain rice
- Water (salt water)
- 1 bunch spring onion (s)
- 3 egg (s)
- 40 grams flour
- 150 g cheese (e.. Emmentaler), rated
- Salt and pepper from the mill
- Paprika powder, hot pink
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. Allow to cool slightly.
- Clean and wash the spring onions, cut into very fine rings. Mix the onions, eggs, flour and cheese with the rice and season with the spices.
- Heat clarified butter in a non-stick pan. Bake about 1 - 2 tablespoons of the mixture in the fat on both sides until crispy brown for each buffer.
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