Savory Rice Pancakes

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes. Allow rice to cool.

Whisk together the eggs and milk in a large bowl. Stir in the cooked rice salt pepper and chives or onions if desired.

Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown about 3 to 4 minutes per side.