For the rice dumplings, wash the rice and put it in boiling water seasoned with salt, yeast broth and bay leaf. Allow to swell on low heat for about 25-30 minutes.
Let the mixture cool slightly and incorporate the butter, paste, eggs, salt, nutmeg, soy flour and parsley.
Form dumplings with wet hands and let them steep in about 3 liters of boiling water on low heat for about 15 minutes. Then serve.
Preparation Tip:
The rice dumplings to fit vegetable dishes or meat dishes
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