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Rice and Tomato Croquettes

1/2 cup rice 3/4 cup stock 1/2 can tomatoes 1 slice onion 1 slice carrot 1 sprig parsley 1 sprig thyme 2 cloves 14 teaspoon peppercorns 1 teaspoon sugar 1 egg 1/4 cup grated cheese 1 tablespoon butter 1/2 teaspoon salt Few grains cayenne Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.