Home › The Principles of Cookery › Rice Croquettes, Plain

Rice Croquettes, Plain

Wash a pound of rice in several waters. Dry it in a cloth, and put it in a saucepan with half a pint of milk, a quart of cold water, and a little salt. Let it simmer gently until it is soft, thick, and dry, then spread it on a dish to cool. Form it into balls or corks, dip these into the yolks of two eggs well beaten, and afterwards into bread finely grated, and passed through a coarse sieve. Lay the croquettes in the frying basket, and plunge them into hot fat. Turn them over that they may be equally coloured, and fry them till they are a bright golden brown. Drain them before the fire on a napkin or on blotting-paper, and serve them very hot piled high on a dish. Time to fry, five minutes. Probable cost, 1s. Sufficient for ten or eleven persons.