1/2 c. rice, boiled until tender
1 pt. milk
1/2 tsp. vanilla
2 egg yolks, beaten, mixed with cooked rice
1/4 c. raisins
1/4 c. currants
1/4 c. citron (all well floured)
2 tbsp. sugar

Roll into finger shaped croquettes, roll in (2) egg whites and bread crumbs. Fry to a golden brown. Serve with lemon sauce. These can be prepared in advance and if desired heated in oven - better when served warm - with lemon sauce. This recipe has been a family recipe for many years and served as a special dessert.