Instructions: Combine the water, rice and 1 teaspoon of the salt in a medium saucepan.

Bring to a boil; reduce heat.

Simmer for 40 minutes or until the rice is tender. Drain and cool to room temperature.

Mix the flour, baking powder, baking soda, pepper and remaining 1/2 teaspoon salt in a medium bowl. Whisk the buttermilk, egg and whipping cream in a small bowl. Add to the flour mixture, stirring to mix. Fold in the rice, pecans and shallot.

Heat the olive oil in a large nonstick skillet over medium heat. Drop the batter by tablespoonfuls into the skillet, spreading to form 3-inch circles.

Cook for 2 minutes on each side or until golden brown, adding more oil if necessary.

May prepare the rice a day ahead and store, covered, in the refrigerator.

Note:
Andrew and I first had these pancakes on our honeymoon while snow skiing at Lake Louise, Canada. This is our version. Its a wonderful side dish with wild game.

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