Take the boiled white rice and pour it into a bowl with the olive oil: in the meantime whip the eggs with the flour and a little bit of salt, taking care not to form clumps.

Add the chopped chives and parsley and mix well, then add the rice, parmesan and milk.

Mix all the ingredients well and then let the mixture rest for at least 15 minutes, covering it with a cloth or plastic wrap.

Once the necessary time has passed, heat the seedsoil in a pan; in the meantime, star to make the pancakes from the mixture of rice and herbs, pour them in the pan and cook for a few minutes, turning them several times.

When they are golden-brown, remove them from the pan with a skimmer and lay them on paper towels. Let them cool slightly and serve still warm