Home › The Principles of Cookery › Rice Croquettes, Sweet

Rice Croquettes, Sweet

Wash half a pound of Carolina rice, and throw it into boiling water for five minutes. Drain and dry it, and let it cool. Put it into a goodsized saucepan with the thin rind of half a fresh lemon, half a pound of loaf sugar, a small slice of butter, and three pints of milk. Let it simmer gently until the rice is soft, thick, and dry, then spread it on a dish to cool. Beat the yolks of two eggs briskly. Form the rice into the shape of corks, about an inch and a half long, or into balls, then dip them first into beaten egg, and afterwards into finely-grated bread-crumbs. Lay them in the frying-basket, plunge them into very hot fat, and fry them very quickly until they are brightly browned. Drain them, sprinkle white sugar over them, and serve very hot, piling them on a dish in the form of a pyramid. The flavour of the croquettes may be varied by the addition of five or six pounded bitter almonds, or by the substitution of a pod of vanilla, broken in halves, or a little cocoa-nut, pounded, for the lemon-rind. Both lemon-rind and vanilla should be taken out of the rice when it is left to cool. The croquettes may be enriched also by the introduction of a spoonful of jam or marmalade into the centre of each ball. The jam must be entirely covered with the rice. It should be remembered the unless the rice is boiled till it is quite thick and dry it will be difficult to form it into croquettes. Time to fry, five to seven minutes. Sufficient for five or six persons.