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"Rice cakes" with blueberry sauce.



12 piece(s)

"Rice cakes" with blueberry sauce. Batter

  • 240 g Milk
  • 1 egg
  • 180 g SR flour
  • 40 g sugar
  • dash vanilla extract
  • 1 cup/ 150g cooked rice

Blueberry sauce

  • 1 package fresh blueberries, about 2 cups
  • 60 g sugar
  • 60 g water
  • 2 level teaspoons cornflour, mixed with 1T water, for thickening

Recipe's preparation

  1. Add all ingredients (except for the rice) to the bowl and blend sp3/15 secs. Scrape and repeat.

    Add the rice and blend sp2/10 secs/ rev.

    Heat a large frypan to medium heat and fry until golden on both sides.

    Meanwhile, make the sauce.
  2. Blueberry sauce
  3. Combine all the ingredients (except the cornflour slurry) in the bowl and cook 90°C/10 minutes/ rev/sp1.

    Add the slurry and cook a further 90°C/1 min/sp1/ rev.

    Serve over the pancakes, woth a dollop of cream, icecream or yoghurt.

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Another great one for using leftovers (rice).
It adds a lovely texture and they are incredibly light.

Subsitute GF-SR flour to make it GF.

See my recipe for "Savoury Rice cakes" to serve with bacon and eggs for breakfast.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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