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Rice Croquettes


  • 1/2 pound of rice
  • 1 quart of milk
  • 6 ounces of pounded sugar
  • flavouring of vanilla, lemon-peel, or bitter almonds
  • egg and bread crumbs
  • hot lard


Put the rice, milk, and sugar into a saucepan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavourings. Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with bread crumbs, and fry them in boiling lard for about 10 minutes, turning them about, that they may get equally browned. Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white d'oyley, and send them quickly to table. A small piece of jam is sometimes introduced into the middle of each croquette, which adds very much to the flavour of this favourite dish.

Time: From 3/4 to 1 hour to swell the rice; about 10 minutes to fry the croquettes.

Sufficient to make 7 or 8 croquettes.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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