Home › The Waldorf Kitchen › Rice Puffs

Rice Puffs

Put two breakfast cupfuls of cold, cooked rice into a basin, stir in one teaspoonful of bicarbonate of soda and three tablespoonfuls of flour, one tablespoonful of warmed butter, the well-beaten yolks of five eggs and enough milk to form the whole into a stiff paste. Then add the whites of the five eggs beaten to a froth; take the preparation up in a spoon, drop the lumps into a fryingpan of boiling fat, brown, remove them, and drain off all the fat, put them on a napkin spread over a dish, and serve without delay.