Pawaru-Grahmata

№ 25IV. nodaļa

Rīšu vrikandeles

Rice dumplings for soup

  • Serves 4–6 in soup (about 20 small dumplings)
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Rihschu wrikandelles.

Modernizētslpp. 214 · PDF 228
4 porcijas

The book gives ½ mārciņa of rice (about 210 g), 4 eggs and 2 extra yolks, enough for about 50 dumplings. We've halved everything.

Method

5 soļi
  1. Rinse the rice and simmer it in the water or broth, partly covered, for 12–15 minutes, until just tender but not soft, and the liquid is absorbed. Salt it lightly if you used water. Spread it on a plate to cool quickly.
  2. Fry the breadcrumbs in the butter over medium heat, stirring, until golden brown.
  3. Beat the eggs and yolk and mix them with the rice and fried crumbs. Leave for 10 minutes. The mixture is soft; if it won't hold a shape, add a few more crumbs.
  4. Bring the broth to a simmer and poach a test dumpling.
  5. Shape small balls with wet hands, or scoop them between two wet teaspoons, and simmer them gently in the broth for 8–10 minutes, until firm. Serve in the broth.

Notes

What the book says vs. what we added

the book washes half a pound of rice, cooks it in water or meat broth until not too soft, fries grated white bread golden brown in butter, beats 4 eggs and 2 more yolks and mixes everything into a dough for dumplings to cook in meat broth. Halving it, the salt, the test dumpling and the times are ours.

Rice

a short, starchy grain holds the dumplings together best. Cool cooked rice quickly and use it the same day.

04-034 is almost the same recipe, with the rice cooked in strong beef broth and 4 whole eggs.

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