Rice Rissoles

Ingredients

• 1 lb. rice
• 1 oz. butter
• 1 pint milk
• 2 oz. sugar
• 2 eggs
• Cinnamon
• Pat for frying
• Bread, crumbs

Method

1. 1

   Wash the rice and boil it in the milk.

2. 2

   Stir frequently to prevent burning.

3. 3

   When the rice is soft, stir in the butter, sugar, cinnamon, and the yolk of one egg.

4. 4

   Cook over the fire for a few minutes, then turn on a plate to cool.

5. 5

   Roll small portions into a round shape, like a sausage.

6. 6

   When quite smooth and free from cracks, dip each rissole into a beaten egg, then toss it in bread crumbs until thoroughly covered, and fry in hot fat for about three minutes to a pale-brown colour.

7. 7

   Drain on porous paper.

8. 8

   Serve hot on a folded napkin or clean dish paper.

9. 9

   Sweet sauce, made with one tablespoonful of raspberry or currant jelly, dissolved in half a gill of hot water, may be served separately.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 62. The excerpt below is the record exactly as published.

RICE RISSOLES — MACARONI PUDDING. This makes an excellent cake, if put into a well- buttered tin shape, and baked for two hours in a slow oven. RICE RISSOLES. I lb. rice. 1 oz. butter. Cinnamon. Pat for frying. 1 pint milk. 2 oz. sugar. 2 eggs. Bread, crumbs

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