Rice Cakes

Ingredients

• 200 g basmati rice
• 1 Shallot
• 1 can saffron
• 50 ml white wine
• 1 tbsp butter
• 3 eggs
• 50 g flour
• 2 tbsp clarified butter
• Parmesan shavings
• Salt
• Pepper

Instructions

1. 1.

   Cook the rice in 1/2 l water for about 25 minutes, drain into a sieve and let cool. While it cooks, sauté finely chopped shallot in butter until translucent, deglaze with white wine, add saffron and reduce the liquid completely while stirring.

2. 2.

   Add the cooled saffron-shallot mixture, eggs and flour to the rice, mix well and season with salt and pepper. Heat clarified butter and fry 2 tbsp portions of the rice batter in hot fat from both sides until golden yellow. Remove from pan, drain on kitchen paper and serve with Parmesan shavings.