Home › The Principles of Cookery › Croquettes of Rice

Croquettes of Rice

Put a quarter of a pound of rice, one pint of milk, three table-spoonfuls of finely-sifted sugar, a piece of butter the size of a small nut, and the thin rind of a lemon, into a saucepan. Any other flavouring may be used, if preferred. Simmer gently until the rice is tender and the milk absorbed. It must be boiled until thick and dry, or it will be difficult to mould into croquettes. Beat it thoroughly for three or four minutes, then turn it out, and when it is cold and stiff, form it into small balls, dip these in egg, sprinkle a few bread-crumbs over them, and fry them in clarified fat till they are lightly and equally browned. Put them on a piece of clean blotting-paper, to drain the fat from them, and serve them piled high on the dish. If it can be done without breaking them, it is an improvement to introduce a little jam into the middle of each one; or jam may be served with them. Time, about one hour to boil the rice, ten minutes to fry the croquettes. Sufficient, a dozen for a dish. Probable cost, 4d., without the jam.