Rice Balls

Ingredients

• 3 pint of water
• 0z. salt
• of rice
• 1 oz. fat
• flour
• crumbs
• a little pepper
• grated nutmeg

Method

1. 1

   Boil the water with the salt; rain the rice into the water and stir until boiling-point is reached.

2. 2

   Let the rice boil freely for 80 minutes, then stir again to mash the rice more or less to form a thick, creamy substance.

3. 3

   Add pepper and grated nutmeg to taste, and a little fat if available.

4. 4

   Turn out to cool, shape into balls using a little flour to prevent sticking, coat with batter and crumbs, and bake in a hot oven until brown.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 35. The excerpt below is the record exactly as published.

0z. salt, 3 pint — of rice, a little pepper and grated nutmeg, 1 oz. fat, flour, crumbs and batter (see p. 233). Method.—Boil the water with the salt ; rain the rice into the water and stir until boiling-point is reached. Let the rice boil { freely for 80 minutes, then stir again to mash ~ the rice more or less so as to form a thick, creamy substance. Add pepper and grated nutmeg to taste, and a little fat if available should be added—1 oz. is sufficient. Turn — out to cool, shape into balls, using a little flour to prevent the mixture adhering to the hands, coat with batter and crumbs, and bake in a hot oven until brown. Note.—Rice cooked in this way and mixed with pulse will in some measure reduce the flatulence which this legume so frequently causes. | : et a oe pt Oe 7" > + . P eit gaa. MEATLESS DISHES 133 Lentils and Rice Balls Materials.—1 oz. onion, 1 oz. fat, 1 lb. lentils and rice (cooked), a little mashed potato, salt and pepper to taste, a few bread- crumbs. Method.—Fry the onion and fat together ; when cooked add the lentils and rice, previ- ously passed through a mincing-machine. To this add sufficient mashed potato to bind, season to taste with salt and pepper and heat until boiling-point. Turn out on to a plate. When quite cool form into balls and roll in crumbs, place in a baking-tin, baste lightly with fat, and bake in a hot oven until brown. The oven must be hot or the balls will not cook crisp and neatly. Creamed Lentils Materials.—% pint milk, 2 whole eggs (or dried eggs), salt and pepper to taste, some cooked lentils. Method.—Beat the eggs well, add to the milk, season with salt and pepper, and stir over the fire until creamy. Be careful not _ to boil this sauce, otherwise it will curdle. | Add the lentils, toss carefully while heating, and serve sprinkled with parsley. 134 THE VICTORY COOKERY BOOK Curried Pulse Materials —1 oz. onion, 1 oz. fat, 1 teaspoonful of curry powder, little flour

Cook this with the app: pantry check, scaling, and the assistant.