In a saucepan combine the milk with butter, salt, grated lemon rind and
vanilla extract. Add rinsed rice and cook over low heat for 15 minutes or
until tender.
Separate 1 of the eggs. In a bowl, mix the egg yolk together with 2 whole eggs
and sugar. Add cooked, drained rice, raisins and flour. Mix well and form
small dumplings.
In a separate bowl, beat together the remaining egg and the egg white. Place
the bread crumbs in another bowl. Dip the dumplings first into the egg
mixture, then into the bread crumbs. Fry in hot oil until golden brown on all
sides. Drain on paper towels and keep hot.
In a saucepan, heat the wine with sugar and lemon slices. Strain and pour over
the dumplings. Serve hot.
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