Wash 1½ glasses rice, cover with cold water, and bring once to a boil. Turn into a colander, rinse with cold water, and return to the saucepan. Add 1 bottle of milk or cream, 1 spoon each butter and sugar, and ½ vanilla bean. Boil until tender. Let the rice cool, then add 2 eggs. Form into small pear-shaped patties, dip in egg and rusk crumbs, and drop into hot fat. When they have browned, remove with a slotted spoon to a colander. Dip the patties in warm chocolate and arrange on a platter. Pour on the following chocolate sauce. Beat 2 egg yolks until white with 2 pieces fine sugar, sprinkle on 2 spoons grated chocolate, and mix with 2 glasses boiled and slightly cooled milk. Place on top of the stove and stir with a spoon until it thickens, but do not let it boil. Pour over the patties.
Jam without juice may be added to these same patties. Roll a little of the prepared rice into a ball, make a small indentation, stuff with jam, and then, carefully rolling the ball, form into a pear-shaped cutlet, etc.