RICE FRITTERS
2/3 cup uncooked packaged instant rice (Minute rice)
1/4 teaspoon salt
2/3 cup boiling water
2 eggs, well beaten
1/4 cup sifted flour
1 1/2 teaspoons double-acting baking powder
1/8 teaspoon salt
1 1/2 teaspoon sugar
2 tablespoons milk
Currant jelly or maple syrup (for serving)
Add packaged pre-cooked rice and 1/4 teaspoon salt to boiling water in saucepan. Mix just to moisten all rice. Cover and remove from heat. Let stand 5 minutes.
Combine eggs with rice.
Sift flour once, measure, add baking powder, 1/8 teaspoon salt, and the, sugar, and sift again. Add to rice mixture and mix thoroughly. Add milk and mix only enough to dampen flour.
Drop by tablespoonfuls onto hot well-greased, griddle and bake.
Serve with currant jelly or maple-blended syrup.
Makes 10 to 12 fritters, 5 to 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
2/3 cup uncooked packaged instant rice (Minute rice)
1/4 teaspoon salt
2/3 cup boiling water
2 eggs, well beaten
1/4 cup sifted flour
1 1/2 teaspoons double-acting baking powder
1/8 teaspoon salt
1 1/2 teaspoon sugar
2 tablespoons milk
Currant jelly or maple syrup (for serving)
Add packaged pre-cooked rice and 1/4 teaspoon salt to boiling water in saucepan. Mix just to moisten all rice. Cover and remove from heat. Let stand 5 minutes.
Combine eggs with rice.
Sift flour once, measure, add baking powder, 1/8 teaspoon salt, and the, sugar, and sift again. Add to rice mixture and mix thoroughly. Add milk and mix only enough to dampen flour.
Drop by tablespoonfuls onto hot well-greased, griddle and bake.
Serve with currant jelly or maple-blended syrup.
Makes 10 to 12 fritters, 5 to 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
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