214 Rice dumplings

Kletski risovyja

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • ½ glass rice
  • pepper
  • nutmeg
  • 1 parsley root
  • 1 onion
  • 4 cloves
  • 1 small parsley root
  • 1 leek
  • 1 carrot
  • 1 turnip
  • 2 eggs
  • 3 rusks*
  • fry in ¾ glass fat


    Bring ½ glass rice to a boil, drain in a colander, and rinse with cold water. Transfer to a stewpan and add a little salt, pepper, nutmeg, 1 parsley root, and 1 onion studded with 4 cloves. Pour on bouillon and cook, covered, over a low fire until tender. Remove the parsley root and onion with cloves.

    Finely chop, like grains of rice, 1 small parsley root, 1 leek, 1 small carrot, and some turnip. Cover with bouillon, cook until tender, drain in a fine sieve, and add to the boiled rice. Mix and beat in 1 egg. Form dumplings with a spoon and set on a plate in a cold place. When cool, dip in a [beaten] egg and grated roll crumbs.* Five minutes before serving, fry in fat or in butter. Drain the dumplings in a napkin or on blotting paper and drop into bouillon.