With the leftover rice, combine flour, spices (such as salt, cumin, and chilli powder), and enough water to make a smooth batter.
Chop and mix your favourite vegetables, like spinach, bell peppers and onions for more flavour and nutrients.
Heat a non-stick pan and lightly grease it with oil.
Using a ladle, evenly distribute the batter over the pan. Cook until one side is golden brown, then turn and continue cooking until both sides are crisp.
Rice pancakes can be served hot with yoghurt or chutney for dipping and make the ideal snack or dinner.