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Rice and Nut Rissoles

2 ounces rice 3 ounces ground almonds 2 ounces pine kernels 3/4 pint milk White of one egg Little pepper and salt Put the rice and milk into a double saucepan; cook them for two hours, or until the milk is absorbed; then add the almonds, pine kernels and pepper; stir it round a few times until well mixed; then add the well-beaten white of egg. Mix again, and form into rissoles; roll in fine bread crumbs, and fry in boiling oil. The rissoles may be formed by hand or cut out into half circles with a biscuit cutter. Drain on paper before serving.