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Rice Croquettes

1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley bread crumbs Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Dip into egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.