Pawaru-Grahmata

№ 34IV. nodaļa

Rīšu kļučki

Rice dumplings cooked in beef broth

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

1796Rihschu klutschki.

Modernizētslpp. 219 · PDF 233
4 porcijas

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

Method

5 soļi
  1. Rinse the rice and pick out any dark grains. Simmer it in the strong broth, partly covered, for 15 minutes, until thick and just tender but not soft, and the broth is absorbed. Spread it on a plate to cool quickly.
  2. Fry the breadcrumbs in the butter over medium heat, stirring, until brown.
  3. Beat the eggs and mix them well with the rice and fried crumbs. Leave for 10 minutes; add a few more crumbs if the mixture won't hold a shape.
  4. Bring the cooking 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 for 8–10 minutes, until firm. Serve in the broth.

Notes

What the book says vs. what we added

the book washes and picks over half a pound of rice, cooks it very thick in strong beef broth but not too soft, fries grated white bread brown in butter, mixes it with 4 eggs and makes dumplings to cook in meat broth. Halving it, the test dumpling and the times are ours. The book doesn't say to mix in the rice, but it clearly means to.

Rice

cool cooked rice quickly and use it the same day.

04-025 is almost the same, with the rice cooked in water or broth, golden crumbs and 2 extra yolks.

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