198. Crocchette di Riso Semplici

• ½ a liter (about ½ a quart) of milk
• 100 grams (about 3-½

Cook the rice in milk until quite firm. When half cooked, add butter and salt. Remove from the heat, add the Parmesan cheese, and while the rice is still steaming hot break in an egg, stirring at once to incorporate it in the mixture. When it has cooled off completely, take the rice out in tablespoons and roll each piece in bread crumbs, giving them a cylindrical shape. With these amounts you w