Swedish Rice Cakes

2 cups milk
1/3 cup uncooked long-grain white rice
3 eggs
1 Tbsp honey
1 pinch salt
1 dash ground nutmeg
This recipe makes about 20 3-inch pancakes.

In the top of a double boiler, combine the milk, rice, honey and salt.
Cover and cook over hot water - stirring occasionally - for 1 1/2 to 2
hours until the milk is absorbed and the rice is creamy. Remove from heat
and allow rice to cool.

Beat the eggs and stir them into the rice with the nutmeg.

On a lightly-greased griddle set to medium-high heat, drop batter by large
spoonfuls to make the rice cakes. Cook until golden brown on both sides.

Serve warm with butter and honey.

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