from How To Cook Everything Vegetarian by Mark Bittman

2 eggs
1/2 cup milk, half-and-half, or cream, plus more as needed
1 1/2 cups cooked white or brown rice
1/2 cup freshly grated cheese (I used cheddar, Parmesan is called for in the book)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Salt and cayenne to taste
1/4 cup neutral oil or 4 tablespoons butter
1/4 cup minced parsley for garnish (optional)

Directions:

Heat a heavy skillet or griddle to a temperature of about 375ºF.

Whisk the eggs and milk together in a medium bowl until well-combined.  Whisk in the rice and cheese.  Switch to a spoon, add the flour and baking powder, sprinkle with just a little salt and cayenne to taste.  Add enough extra milk to make a smooth, medium thick batter.

When a drop of water skips across the skillet or griddle before evaporating, it’s ready.  Put a little oil or butter in the pan and let it bubble.  Using a large spoon, scoop up a bit of batter and put it in the pan.  It should spread about 3 inches.  Cook as many griddlecakes at once as will fit comfortably, turning them after a couple of minutes, when they are brown.  Total cooking time will run between 5 and 8 minutes.  Serve immediately, ideally straight from the pan, sprinkled with parsley if you like.

Pasta and Rice Dishes Quick and Easy Cooking Side Dish