Dumplings (Rice) (Very Old Cape Recipe)

Instructions

1. Boil 1 lb. of rice as if for curry, only not quite so dry, and let it cool.
2. Mix it with 3 spoonfuls of flour, 3 eggs, and 3 dessertspoonfuls of melted butter.
3. Roll into sugar-loaf shapes — about eight or nine from this quantity — dust with flour, and put into boiling water. When done they rise to the top. Time, about ten minutes.
4. Serve with sugar and cinnamon.
5. In most Cape Dutch houses this dish is eaten with meat, and generally made when a corned brisket of beef is boiled. Instead of mixing melted butter with the rice, some of the fat is taken from the stock in which the beef is boiling; and when the dumplings are ready, the meat is taken out about ten minutes before dinner, the dumplings are boiled in the stock, and served with sugar.