Recipes > Rice, Cereals, Grains > Rice > Rice Croquettes > Rice and Tomato Croquettes

Rice and Tomato Croquettes

Ingredients

  • 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
  • 1/4 teaspoon peppercorns
  • 1 teaspoon sugar
  • 1 egg
  • 1/4 cup grated cheese
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • few grains cayenne

Instructions

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.

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Source

The Boston Cooking-School Cook Book (1896).


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