Rice Griddle−cakes I

Instructions

1. 1

   Boil the rice and drain thoroughly.

2. 2

   Combine cornmeal, salt, and boiling water.

3. 3

   Let stand 10 minutes.

4. 4

   Stir in egg, milk, flour, and baking powder.

5. 5

   Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering.

6. 6

   Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes).

7. 7

   Drain on paper towels.

8. 8

   Repeat with remaining batter, adding more oil as necessary.