• 2 eggs
  • 2 tbsp (30 mL) milk
  • 1 tbsp (15 mL) maple syrup
  • 2 cups (500 mL) cooked, U.S. long grain white or brown rice
  • 1/2 cup (125 mL) rice flour
  • 1/2 cup (125 mL) chopped toasted walnuts
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 2 tbsp (30 mL) melted butter
  •   Additional maple syrup
  •   Chopped fresh fruit (optional)


  1. In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.
  2. Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
  3. Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).