Rice Dumplings Recipe

Boil one pound of rice as directed in the foregoing Number, and when

thoroughly drained free from excess of moisture, knead the rice with a

spoon in a basin into a smooth, compact kind of paste, and use this to

cover some peeled apples with in the same way as you would make an

ordinary apple dumpling. In order the better to enable you to handle the

rice-paste with ease, I recommend that each time previously to shaping

one of the dumplings, you should first dip your clean hands in cold

water. Let the dumplings, when finished, be tied up in small cloths, and

boiled in plenty of hot water for about three-quarters of an hour. The

cloths used for these dumplings must be greased.

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