Rice Balls

Ingredients

• 1/2 pound of rice
• 1/2 tablespoonful butter
• 2 eggs

Method

1. 1

   Place rice in a saucepan with cold water and boil for a few minutes.

2. 2

   Drain in a colander, rinse with cold water, and return to the saucepan.

3. 3

   Cover with milk or water, add butter and some salt, and boil until tender and thick.

4. 4

   Take from the fire, mix with eggs, and when cold, shape into balls rolled in bread crumbs or flour.

5. 5

   Boil for 6 minutes in bouillon or salt water and drop into the soup when served.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 60. The excerpt below is the record exactly as published.

Bice Balls. — Place % pound of rice in a saucepan with cold water over the fire, boil a few minutes ; drain in a colander, rinse oS with cold water, return the rice to saucepan, cover with milk or water, add % tablespoonful butter and some salt ; boil the rice till tender and thick ; take it from the fire, mix with 2 eggs

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