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Rice Croquettes


  • 1 cup of well-washed rice
  • 1 pint of milk
  • 2 ounces of butter
  • 2 ounces of sugar
  • salt
  • yolks of 2 eggs well beaten


Boil rice for thirty minutes in milk; whip into the hot rice the following ingredients: butter, sugar, some salt, and when slightly cool add the yolks; if too stiff pour in a little more milk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread crumbs, and fry same as doughnuts. Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot.


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The White House Cookbook (1887).

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