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Rice Croquettes
Steam 1 cup rice in 1 pint milk till soft, add while hot 1 teaspoon butter, 1 well beaten egg yolk, milk to moisten if necessary. Cool. Shape in ovals or pyramids, crumb, dip in egg, crumb again and fry in hot deep fat. These may be prepared day previous, keeping them in refrigerator after molding, and frying just before dinner.
A plain croquette of milk-cooked rice, bound with egg yolk and fried. The whole thing hinges on the rice being cooked past the point of separate grains — sticky, starchy rice is what holds the shape.
- Rice choiceUse a short- or medium-grain white rice, not long-grain or converted. The recipe depends on starch to bind, and a fluffy separate-grain rice will crumble in the fat.
- "Steam ... till soft"This means cooked well past al dente — closer to a rice pudding than a pilaf. Simmer covered over low heat, or set the pan in a water bath, for 30 to 40 minutes until the grains have collapsed and the milk is absorbed. Stir now and then; milk scorches on a dry bottom.
- SeasoningNo salt is specified. Add about half a teaspoon to the milk at the start, and a grating of nutmeg if you want the sweeter treatment that rice croquettes sometimes got.
- Cool it thoroughlyThe mixture must be cold and firm before shaping — spread it on a plate or shallow pan so it chills fast. Warm rice will not hold an oval, and the croquettes will burst in the fat.
- Crumb, egg, crumbThe double coating is not fussiness; it is what keeps the soft interior from leaking. Use fine dry breadcrumbs, and beat the dipping egg with a spoonful of water so it coats thinly. Let the finished croquettes rest uncovered in the refrigerator at least 30 minutes so the crust sets.
- "Hot deep fat"No temperature is given; in modern terms roughly 360-375F suits. Lower and the croquettes soak up grease before the crust forms; hotter and the outside colours before the centre is warm. Fry three or four at a time so the temperature does not crash, two to three minutes to a deep gold.
- YieldOne cup of raw rice makes roughly ten to twelve croquettes — four to six servings as a side dish.
- Making aheadThe recipe's own note about preparing them the day before is sound. Keep the breaded croquettes covered and chilled, and bring them out no more than a few minutes before frying.