Evening Republican, Volume 19, Number 273, Rensselaer, Jasper County, 17 November 1915 — Fried Rice. [ARTICLE]

Fried Rice.

One cup of rice in three pints of boiling water. Add pinch of salt and boll rapidly for half an hour. Drain thoroughly in colander, then put the rice two inches thick into dish, put a weight on top and allow to become cold. Cut into slices and dip alternately into crumbs and eggs, and fry In deep hot lard. This is nice served with meat gravy or sirup.