1/2 cup cooked rice
1 teaspoon oil
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon dry milk
1/8 teaspoon salt, scant
6 tablespoons water
Measure rice into a bowl. Stir in oil. Add flour, sugar, dry milk and salt. Stir in water. Batter should make small thin crunchy pancakes. Drop by teaspoonful into med-hot oil or shortening (about 1/4" deep). Fry until golden on each side. Serve hot.
(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)
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