Rice Pancakes
¹⁄₄ lb. rice
¹⁄₂ pint cream or milk
1 table-spoon powdered sugar
4 eggs
2 ozs. butter
Flour
Boil the rice in water until very tender. Pound it and put it through a sieve. When cold add the cream or milk, sugar, well-beaten eggs and butter, which should be warmed and creamed. Add flour, if necessary, to make a fairly stiff batter. Fry in butter.