Rice Rissoles

Ingredients

• Take a tea-cupful of well-washed rice
• add three tea-cupfuls of cold water
• with a little salt
• Take some mince prepared as in No. 35
• cover with the rice mixed with a well-beaten egg

Method

1. 1

   Soak rice, then boil with water and salt.

2. 2

   Drain and steam.

3. 3

   Roll mince into balls, cover with rice and egg, flour, and fry until light brown.

4. 4

   Serve with parsley.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1991. The excerpt below is the record exactly as published.

Rice Rissoles. Take a tea-cupful of well-washed rice, leave it to soak twenty minutes in cold water ; strain TIN (973) TIN the water off, and add three tea-cupfuls of cold water to the rice with a little salt ; set it on the fire, and by the time it boils the rice will be nearly di-cssed. Pour the contents of the saucepan into a colander, set it on a saucepan on a stove for ten or fifteen minutes, covering well with a clean cloth — this will absorb the steam and leave the rice dr}' and whole. Take some mince i^repared as in No. 35, roll into balls, and cover with the rice mixed with a well-beaten egg

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