Recipes > Desserts > Rice Croquettes

Rice Croquettes


  • 1 pint of milk
  • 4 level tablespoons of sugar
  • 1/2 cup raisins
  • 1/2 cup of rice
  • 1/2 teaspoon vanilla
  • yolks of two eggs


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.


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Public School Domestic Science (1898).

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