Home › Meat Substitutes › Savory Rice Cutlets

Savory Rice Cutlets

3 1/2 ounces of rice 1 pint of milk 4 ounces of onion 1/2 pound of bread crumbs Salad oil Pepper and salt 1 heaping tablespoon chopped parsley Peel, and slice the onions, throw them into cold water, let them boil up quickly; then drain, and mince them. Put the rice into a double pan, boil the milk, pour it over the rice, and add the minced onion. Let it cook until the rice has absorbed all the milk, which will take quite two hours. Turn the mixture into a bowl, and let it get nearly cold. Now stir the chopped parsley into the cooled rice, and season with pepper and salt. Take a tablespoon of the mixture, and cover it with bread crumbs. Shape into cutlets an inch thick, and put them into the frying basket. Fry in boiling oil a rich brown, and garnish with parsley. The cutlets are rather difficult to form, and a little patience is necessary to make them a success; but they quite repay one for the trouble when they are finished.