Rice Fritters Recipe

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Instructions

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 tablespoons 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 tablespoons 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 tablespoons 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 tablespoons 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.