Recipes > Desserts > Fritters > Rice Fritters

Rice Fritters


  • 6 ounces of rice
  • 1 quart of milk
  • 3 ounces of sugar
  • 1 ounce of fresh butter
  • 6 ounces of orange marmalade
  • 4 eggs


Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about 3/4 hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about 1/2 inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown. Dish them on a white d'oyley, strew sifted sugar over, and serve quickly.

Time: About 3/4 hour to swell the rice; from 7 to 10 minutes to fry the fritters.

Sufficient to make 7 or 8 fritters.

Seasonable at any time.


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The Book of Household Management (1861).

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