Stir until well blended and then serve, garnished with finely chopped parsley.
BELGIAN RICE BALLS
Place two cups of cooked rice in a bowl and add
One-half cup of currants,
One-half cup of sugar,
One well beaten egg,
One teaspoon of vanilla.
Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.