Rice Croquettes

Rice Croquettes

3/4 cup uncooked rice
1 1/2 cups boiling water
1 teaspoon salt
1 1/2 cups scalding milk
2 tablespoons butter
2 tablespoons sugar
yolks of 3 eggs
1 egg, beaten
fine cracker or bread crumbs

Put rice, water, butter and salt in the top of a double boiler and cook over boiling water until perfectly dry.

With a fork, stir in the hot milk. Cook until milk is absorbed.

Add well beaten egg yolks, then sugar, stirring all through the rice with a fork. Turn into a shallow pan to cool and chill thoroughly in the ice box.

Form into round balls about one and one half inches in diameter and make a small depression in each. Chill again.

Dip in beaten egg, then in fine cracker crumbs or fine bread crumbs and fry in a basket in deep hot fat until a rich brown. Serve at once.

Place a generous cube of very tart jelly, currant, wild grape or wild plum, in the slight depression in each croquette.

Serves 6.

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