Rice Fritters Recipe ingredients

To prepare this Rice Fritters Recipe, first boil 3 ounces of rice in a pint of new milk till it forms a stiff paste. Sweeten it, flavor with grated lemon rind, or powdered cinnamon, mace, or nutmeg, and beat it up with 2 tablespoonfuls of cream, 2 eggs, and 1 spoonful of brandy, if liked. Let the rice get cold, and form it into balls about as large as nuts; dip these in egg, roll in bread crumbs, and fry quickly. When the balls are nicely browned, pile them on a white doily, strew sifted sugar over them, and serve hot. Send wine sauce to table with them. Or, boil 3 ounces of rice in a pint of milk to a stiff paste. Sweeten and flavor it, and mix with it 2 well-beaten eggs, 1 ounce of fresh butter, and 2 tablespoonfuls of orange marmalade. Stir it over the fire till the eggs are set, then spread it on a dish to cool. Cut it into narrow strips the length and thickness of a finger, dip these into frying-batter, and fry in hot fat till they are brightly browned. Powder sugar over them, and serve on a napkin. The batter may be made as follows: Melt 1 ounce of butter in half a quarter of a pint of boiling milk, and cool it by adding an equal quantity of cold water. Stir in gradually 4 ounces of flour, and beat the mixture till it is smooth. Add the well-whisked white of an egg, and use immediately. Or, mix 1/4 of a pound of ground rice smoothly with a pint of milk, and add a pinch of salt and 3 tablespoonfuls of sugar. Stir the mixture over the fire till it leaves the saucepan with the spoon, then pour it out, and when cold add 2 tablespoonfuls of flour, 3 eggs, and a little flavoring, and beat the mixture till smooth. Fry it in spoonfuls in hot fat. When the fritters are nicely browned, drain them on a sieve, and serve on a neatly folded napkin, with powdered sugar sifted over them. Time to fry, six or seven minutes. Sufficient for five or six persons.