Wild Rice Griddlecakes with Golden Caviar
A bite of fine quality caviar has a wonderful tender crunch,
and each tiny "crunch" bursts with an exquisite, complex
flavor. The wild rice pancakes are a classic pairing with caviar. Any caviar will go beautifully with these pancakes.
Perfect as an appetizer or a light luncheon with a salad.
Rinse the rice under cold water using a fine sieve. Drain.
Bring two cups of water to a boil in a medium saucepan and stir in the rice. Simmer the rice uncovered until it turns tender and the grains are just starting to open. This should take about 40 minutes.
Drain the rice in the sieve and rinse again under cold water. Drain well and transfer to a bowl. Allow the rice to reach room temperature.
Beat the egg lightly and stir into the rice with chives, salt and pepper to taste.
Using a large skillet, heat 1 tablespoon of oil over medium high heat until it's hot but not smoking.
Drop the rice mixture into the skillet in heaping teaspoons. Without crowding them, flatten the griddlecakes slightly with a spatula until they are about 1 ½ to 2 inches in diameter. Cook until they turn golden brown, about 1 ½ minutes on each side.
Transfer the griddlecakes to paper towels as they are cooked. Season with salt and pepper. Continue cooking the griddlecakes until the rice is gone.
Cool them slightly and serve them topped with a dollop of sour cream and caviar. Garnish with chives.