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Rice in Croquettes

Ingredients

  • 4 ounces of rice
  • milk
  • rind of half a lemon
  • 2 tablespoonfuls of sugar
  • 2 ounces of butter
  • 3 yolks of eggs
  • a little pinch of salt
  • a little pinch of nutmeg, if liked
  • bread-crumbs

Instructions

Wash the rice in cold water and set it on the fire with a pint of milk and the lemon rind; when done or nearly so, the milk may be boiled away or absorbed by the rice; add a little more to keep the rice nearly covered with it. When done, take off and mix with it the sugar, butter, two tablespoonfuls of milk, the yolks, salt, and nutmeg. Put back on the fire for one minute, stirring the while. Spread the mixture on a dish and let cool. If the croquettes are for breakfast, the above may be done the evening previous. When cold, stir the mixture, so as to mix the upper part with the rest that is less dry. Put it in parts on the paste-board, about a tablespoonful for each part. Have bread-crumbs on it, roll each part of the shape you wish, either round, like a small sausage, or flat, or of a chop-shape. Then dip each croquette in beaten egg, roll in bread-crumbs again, and fry in hot fat.

To shape them, roll each part round at first, and with a few bread-crumbs; then with a knife you smooth both ends, while you roll them round with the left hand; the two must be done at the same time. When fried and in the colander, dust with sugar, and serve as warm as possible. Croquettes are generally served in pyramid. A napkin may be spread on the platter, and the croquettes served on it.

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Source

Hand-Book of Practical Cookery (1884).


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