Rice Cutlets

Ingredients

• Three ounces of Carolina rice
• one pint of milk
• one ounce of brown or white breadcrumbs
• half a teaspoonful of chopped parsley
• half a teaspoonful of chopped onion
• half a teaspoonful of chopped thyme
• one egg
• half an ounce of butter
• pepper
• salt

Method

1. 1

   Put the rice and milk into a saucepan, and stew gently.

2. 2

   When the rice is quite soft, take the pan from the fire, and add the melted butter, beaten egg, and other ingredients.

3. 3

   Return to the fire, and stir for five minutes to set the egg; turn the mixture out on a flat dish to cool.

4. 4

   When cold, shape into cutlets, egg and breadcrumb them, and fry in boiling oil.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 19. The excerpt below is the record exactly as published.

Rfce Cutlets. It). Three ounces of Carolina rice, one pint of milk, one ounce of brown or white bread- crumbs, half a teaspoonful each of chopped parsley, onion, and thyme, one egg, half an ounce of butter, pepper and salt

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