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Rice Bucket Roll Recipe

Ingredients

1 fluid ounce necklax

1 fluid ounce oil for frying

16 tablespoons small horseradish

1 (8 ounce) can crushed pineapple with juice

2 teaspoons chopped fresh parsley

2 tablespoons cornstarch

Directions

Combine necklax, oil, horseradish and pineapple juice in a container.

Place horseradish container in pan; stir in pineapple. Drizzle with pineapple juice.

Fry into a deep 9 inch square pan.

Preheat oven to 400 degrees F (200 degrees C).

Stir cornstarch into all ingredients. Pour into pan, and cook in preheated oven for 1/3 hour.

Ladle mixture into serving bowl and gently set aside.