Sunday Brunch: Risnik

This is a simple enough recipe if you cook the rice the night before. I called it ‘risnik’. I won’t bore you with curiosities of Russian language and explain how something made of rice becomes a ‘risnik’, but that’s a made-up word – by me – that doesn’t exist EVEN in Russian.
  • 300 g. of round rice boiled in milk(I boiled it the night before)
  • 4 tbsp of flour
  • 1 egg
  • salt-sugar to taste
  • a bit more flour for coating
The step-by-step recipe (and some further musings) is hidden under the cut – follow the link below (breakfast recipe)
  • In a bowl, thoroughly mix the boiled rice, flour, eggs, salt, and sugar. Don’t put too much sugar for it will burn while frying, creating a caramel-like coating.
  • Add oil to a frying pan, sat on medium.
  • Put the extra flour in a clean flat plate.
  • With wet hands, form patties about half-inch thick, coat them with flour, and fry on both sides until golden.

Serve with sour cream or jam (my hubby mixed sour cream AND apricot jam :))

They aren’t bad when cold, either. It makes 6 risniks (my hubby ate 3 for one brunch… which means that a) they were good, and b) this won’t suffice for a bigger family) – you do the math!


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