Rice flaps

400 g rice porridge or boiled rice after dinner

4 egg

5 tablespoons sugar

0.5 tsp cardamom

1 dl wheat flour

1/4 teaspoon vanilla extract

1/2 teaspoon baking powder

Butter for frying

If you have cooked rice after dinner, run it to a smooth mass in a blender, or with a hand mixer.

Mix eggs, sugar, cardamom, wheat flour, vanilla extract and baking powder in a bowl. Whisk until you have a smooth mass. Add rice porridge or rice mass and stir evenly. Let the mixture stand and swell in min. 15 min. Put with a tablespoon in a hot frying pan with melted butter and fry brown on one side, before they are turned over and finished baking. Served with sour cream and jam or butter and brown cheese.