Rice Croquettes with Jelly

Rice Croquettes with Jelly

1/2 cup rice, raw
1-1/2 cups hot water
1 tablespoons vegetable butter
A thin slice of lemon peel
1 egg
1 tablespoon sugar
A few grains of salt

Wash the rice thoroughly, drain, add the boiling water and the lemon peel, and let boil gently until the rice looks dry and the moisture is evaporated; then cover, and let steam over a slow fire for 10 minutes. Beat the egg slightly, add the sugar and the butter, and mix into the rice while hot; then let cool. When cold, mold into round balls about the size of a large hen’s egg. Make a dent in the top of each, brush over with cream, and bake in an oiled pan, to a light brown color. Serve with lemon sauce, and a small piece of red jelly on top.