Rice cakes made from leftover rice pudding

  • 20 minutes
  • 6 pcs.
Rated 4 out of 5


  • 1 egg
  • 350 g leftover rice pudding
  • 1 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 1 tbsp. Svansø Cane sugar
  • 30 g potato flour
  • Butter for frying
  • Serving suggestions:
  • Jam, e.g. orange


1. Divide the egg white and yolk into separate bowls.

2. Stir together the cooled rice pudding, egg yolk, cinnamon, cardamom, cane sugar and potato flour in a bowl until homogeneous.

3. In the other bowl, beat the egg white until fluffy and stiff, then gently fold into the rice mixture.

4. Fry 6 medium or 8 small patties in butter in a hot pan. Fry until golden on both sides.

5. Serve with jam - orange, for example, goes perfectly with this.

Product in the recipe


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