Homemade rice pancakes, traditional recipe for Venezuelan torticas

Despite the similarity of their name, these pancakes have little to do with the typical American pancakes since the base of the homemade rice pancakes is precisely this cereal and its possibilities are endless.

For its elaboration we need boiled rice, which can be the result of some leftovers or, as in our case, rice cooked specifically for the recipe. In this case we have used rice of the bomba variety, although we could have used any of the many varieties of rice that exist. It is followed by ingredients such as grated cheese, which we can use the one we like the most. We can also add herbs to give a fresh touch, some grated vegetables or a caramelized onion base to make them even more special.

To bind the rice and the pancakes They turn out perfect when frying, we will use egg and flour. We have used only one egg to make them crunchy and not grow much, but we could have used two so that their texture was more like a donut. As for the flour, this could be made from corn and thus have a perfect dish for celiacs.

It is important that Once the ingredients are mixed, let them rest for a while. to make the dough more manageable when frying the pancakes. Finally, it would be necessary to use an oil that holds up well to frying. In our case, we have used extra virgin olive oil, although we have not added much, just enough to brown the pancakes well on both sides.

We encourage you to make these delicious rice cakes. You can use them as an accompaniment to meat or fish dishes or even as a base for improvised pizzas.

recipe information

    • Preparation time: 10 minutes
    • cooking time: 45 minutes
    • total time: 55 minutes
    • rations:6
    • Category: incoming
    • type of cuisine: venezuelan
    • Calories per serving (kcal):238

Ingredients for rice cakes for 6 people

    • 50 ml of virgin olive oil
    • 1 clove garlic
    • 200 g bomba variety rice
    • 500 ml of water
    • 5g of salt
    • 1 egg
    • 75 g of cured Manchego cheese
    • 50 g of wheat or corn flour
    • 20 ml of milk
    • A tablespoon of chopped chives
rice cake ingredientssofia de la torre

How to make rice cakes

We start by making the boiled rice. To do this, we put in a pot 15 ml of virgin olive oil and a garlic with skin, which we will have made a cut in the middle.

fry garlic rice cakessofia de la torre

Heat the oil and let the garlic brown slightly. Next, add 200 g of bomba variety rice, lightly sauté the rice with the garlic and add 500 ml of water. Add 5 g of salt and bring the pot to a boil over high heat for 5 minutes.

saute rice rice cakessofia de la torre

After 5 minutes, lower the heat to medium and let the rice finish boiling for another 15 minutes. Cover the pot and let the rice rest for 10 more minutes. After this time, it will be done, so we will let it cool completely to be able to make the pancakes. This may take at least an hour in the fridge.

boil rice rice cakessofia de la torre

Once the rice has cooled, we add 1 egg, 75 g of grated cured Manchego cheese, 50 g of wheat or corn flour according to preferences, 20 ml of milk and a tablespoon of chopped chives.

mix all the ingredients rice cakessofia de la torre

Mix everything well and get ready to make the pancakes. For this we will help ourselves with a saucepan and a spoon. We will use the saucepan to fill it with the rice mixture and the spoon to press.

form the rice cakessofia de la torre

We will prepare a pan with 35 ml of virgin olive oil to heat. When it is very hot we will put the first pancake, we will make them one by one to prevent them from breaking. We will brown them on one side for a minute.

fry the rice cakes on one sidesofia de la torre

After one minute, we will turn the pancake to brown it on the other side for another minute.

fry the rice cakes on the other sidesofia de la torre

We will be piling the pancakes as they come out, until completing all the rice mixture.

stack rice cakessofia de la torre

Once all the rice pancakes are made, we take them to the table to eat them hot as a garnish for a dish or stew, or if you prefer, to eat alone.

rice pancakes close up photosofia de la torre

Easy preparation summary

    1. Put the oil and the garlic with skin in a pot with a cut in the middle
    1. Brown the garlic and add the rice. Lightly fry and pour the water and salt. Boil over high heat for 5 minutes
    1. We finish boiling the rice over medium heat for another 15 minutes. Cover and reserve for 10 more minutes. Then we put the rice in the fridge for an hour.
    1. When the rice is cold, add the egg, grated cheese, flour, milk and chives.
    1. Mix well and form the pancakes with the help of a saucepan and a spoon.
    1. Heat oil in a frying pan and add the pancakes one by one. We brown them for a minute on one side
    1. Turn the pancakes over and brown for another minute on the other side.
    1. We stack the pancakes
    1. Once done we take them to the table to eat them hot