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Rice Pancake

(Frittelle di riso) Cook thoroughly 1/4 lb. of rice in about a pint of water giving it taste with a little piece of sugar and a taste of lemon peel. Leave it cool and then add three yolks of eggs and a little flour. Mix well and let the whole rest for several hours.

When you are going to fry beat the white of an egg to a froth, add it to the rice and throw into the frying pan one tablespoonful at a time.

Serve hot sprinkled with confectionery sugar. 71