Recipes > Desserts > Rice Coteletten

Rice Coteletten


  • 3/4 pound rice
  • milk
  • salt
  • 2 eggs
  • 2 ounces melted butter
  • fine bread crumbs


Boil the rice in water 5 minutes, drain in a colander and rinse with cold water; return it to the fire and boil in milk with a little salt till tender and thick; when cold mix it with the eggs and the melted butter; form the rice into cotelettens, brush over with egg, sprinkle with fine bread crumbs and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar and serve with stewed fruit. If the cotelettes are to be sweet add some sugar, finely chopped almonds, the grated rind of 1 lemon, a little rum or rose water and fry the same way as above recipe; served with wine, lemon, cream, chocolate or fruit sauce.


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Desserts and Salads (1920).

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