Rice Griddle-Cakes II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup milk.
  • 1 cup warm boiled rice.
  • ½ teaspoon salt.
  • Yolks 2 eggs.
  • Whites 2 eggs.
  • 1 tablespoon melted butter.
  • ⅞ cup flour.


Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.