I’ve had a look around online at different stirum recipes, as I had a feeling that my family’s version wasn’t particularly German. Reason being is that the main ingredient is rice and traditional German food never includes rice.
Sure enough, all stirum recipes I found online don’t have this main ingredient, so I’ve included some links below under variations. However, I still prefer my family’s version that does include rice.
My Oma spent some of her life in the Middle East – hence the additional ingredient. It’s the best way to use leftover rice from the night before. I actually purposefully overcook the amount of rice so that I can make stirum the next day. It’s so tasty and the perfect comfort food.
This is a family recipe so please give credit where credit is due: www.foodwondersoftheworld.com
- Cooked and cold white rice (leftover)
- Plain flour
- 1 egg, beaten
- oil and butter for frying
The proportions depend on the amount of rice you have leftover.
Place the rice in a bowl and just cover with milk. Allow this to soak for 30 minutes.
Add the egg, a good pinch of salt and enough flour so the mixture is as thick as a pancake mixture (with rice lumps in it of course!).
Heat a teaspoon of oil and a knob of butter in a good-sized frying pan, over a medium heat.
Pour over at least one ladle full of mixture onto the frying pan and cook as you would a pancake. This is a little trickier to flip with an egg flip, as the mixture is quite heavy (in comparison to a pancake), however if it breaks it does not matter, as you break it up once cooked anyway.
Before flipping out of the pan, use the egg flip to cut the mixture into bite sized squares. Repeat with the rest of the mixture. This stirum is now ready to serve with a nice thick gravy and salad.
[box title=”Variations” box_color=”#6D6E72″]