Recipes > Rice, Cereals, Grains > Rice > Rice Croquettes > Rice Croquettes, No. 2

Rice Croquettes, No. 2


  • 1 cup of rice
  • 1 tablespoon of butter
  • 3 eggs
  • pinch of salt
  • flour
  • jelly


Put rice on with cold water, and let boil until tender. Drain, and mix with the rice, butter, yolks of the eggs, and salt. About one tablespoon of flour may be added to hold the croquettes together. Beat the whites of the the eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute. Place on platter and serve with a lump of jelly on each croquette.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus