Rice Balls
(For Cream of Rice or Clear Soups)
¹⁄₄ lb. Carolina rice
1 oz. butter
1 oz. grated Parmesan
2 yolks of eggs
1 whole egg
Boil the rice until quite soft. Drain it. Put it in a sauce-pan with the butter, cheese and yolks. Stir continually for five minutes. Season. Take off the fire. Turn out of the sauce-pan to cool. When cold, make into small balls. Beat the whole egg. Roll the balls first in a little flour, then in the egg. Fry in very hot lard till a rich yellow.