Rice Fritters

Ingredients

• one-half cup of rice
• one-half cup of boiling water
• one cup of milk
• one ounce of butter
• one well-beaten egg
• one-half cup of canned cherries

Method

1. 1

   Wash rice, cook in boiling water until absorbed, then add milk and cook until very soft.

2. 2

   Stir in butter and egg, then cherries.

3. 3

   Cool, divide, cover with breadcrumbs, and brown in hot butter.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.

Rice Fritters. Pick over and wash one-half cup of rice ; put it in the top of double boiler with one-half cup of boiling water and one level teaspoon of salt. Cook directly over the fire until water is absorbed, then add one cup of milk and cook over boiling water until very soft. Stir in one ounce of butter and one well-beaten egg. Remove from the fire and stir in one-half cup of canned cherries

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