Wash the rice and put it into the boiling milk in a double boiler. Cook until very thick; add the yolks of the eggs and the sugar, beat thoroughly. Take from the fire, add the vanilla and the fruit, which has been well floured. Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread crumbs and fry in deep, boiling fat. Put a little jelly on the top of each croquette, dust the whole with powdered sugar, and serve with vanilla sauce or cream and sugar.