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Rice Croquettes with Jelly


  • 1/2 cup rice
  • 1/2 cup boiling water
  • 1 cup scalded milk
  • 1/2 teaspoon salt
  • yolks 2 eggs
  • 1 tablespoon butter


Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin and garnish with parsley, or serve around game.


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The Boston Cooking-School Cook Book (1896).

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