Every month, I mention the BRBC, but What is the BRBC is a group of culinary bloggers with ties to Chile. We are Chileans, some living abroad, some living in Chile. We are a diverse group of chefs, culinary historians, and homemakers.
Our mission is to keep alive the old recipes that have always been prepared in Chilean homes. We do a challenge each month, like desserts with milk, ice cream, or sorbets. This year, we looked into old cookbooks and cooking magazines before 1990. I chose this Torrejas de Arroz Chilean Sweet Rice Pancake for my recipe.
My recipe today is from “Imperial Cookbook” (a brand of baking powder in Chile), and the recipe was submitted by Ms. Luzmira C. Maldonado, Valdivia.
Visit our collection of Chilean recipes here.
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Torrejas de Arroz Chilean Sweet Rice Pancake
An old-fashioned dessert.
- Total Time: 40 minutes
- Yield: 12 pancakes
Ingredients
Units
- 3 cups cooked rice
- 8 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons powdered sugar
- 2 eggs
- 1 teaspoon cinnamon
- 3/4 cup milk
- pinch of salt
Instructions
- Heat a large nonstick skillet or place the flour, baking powder, cinnamon, and powdered sugar in a bowl. Mix.
- In another small bowl, beat milk and eggs until blended.
- Add the egg mixture to the flour, and stir well.
- Add rice and stir.
- Pour 1/4 cup batter into the pan and cook for 5-8 minutes until browned. Repeat, you can cook four at a time if the pan is large enough. Flip and cook for 5-7 minutes on the other side. They should be golden and cooked.
- Serve sprinkled with powdered sugar or dulce de leche, Nutella, honey, or condensed milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stove
- Cuisine: Chilean
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