Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 39. One of the earliest known cookbooks by an African American author.
Coating cold rice cakes in beaten egg creates a protein barrier that sets quickly when fried, binding the rice grains together while developing a golden crust through the Maillard reaction. The cold rice is ideal because the starches have retrogradated (firmed up) during refrigeration, making the grains less sticky and easier to form into cohesive cakes that hold their shape during cooking. Quick frying over high heat ensures the egg sets before the rice can fall apart.
Pat out into thin cakes cold boiled rice, beat the eggs and season, then drop the cakes into the egg, fry quickly, and turn into a platter and butter them.
The rice cakes can be formed and refrigerated up to 1 day ahead, covered with plastic wrap. Keep them cold until ready to dip in egg and fry. The dish is best served immediately after cooking, as the texture changes upon standing.
Store leftover rice omelets in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a small amount of butter for 2-3 minutes per side to restore crispness, or reheat in a 350°F oven for 8-10 minutes.
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