Rice Fricatellae

Spread rice that has been well cooked on a flat surface to rid it of excess 
moisture; mash it if you wish. Add a sufficient quantity of ground almonds 
and moisten with rosewater and the juice from the cooked-down rice. Next, 
into these things, blend flour and sugar. When they have been mixed, 
fry them in oil, as you wish.


1/2 c rice
3/4 c unblanched almonds
1 t rosewater
1/2 c flour
1/4 c sugar
3/8 c olive oil


Simmer rice in 2 c water about 30 minutes. Drain, keeping the water 
that comes out. Put the lid back on, it let it steam another five 
or ten minutes. Spread it out, mash with a fork. Grind almonds 
medium fine (not to flour but to very small crunchies). Mix with 
rosewater and 1/4 c of the leftover rice juice. Add flour and sugar. 
Mix it all together to a uniform consistency. Form into patties 2"-3" 
across, 1/2" thick. Fry over medium high heat, starting with 1/4 c oil 
and adding more as necessary. After frying one side, turn it over and 
press down on it with the pancake turner, thus making it a little 
thinner. Makes about 25 fricatellae.

 Medieval Page
 Italian Page