Croquettes of Rice

Ingredients

• seven ounces of rice
• a quart of new milk
• five ounces of pounded sugar
• six bitter almonds
• the thin rind of half a fresh lemon
• beaten egg
• the finest bread-crumbs
• fresh butter

Method

1. 1

   Wipe the rice clean, put it in a stew-pan, and pour on the milk.

2. 2

   Let it swell gently, stirring often.

3. 3

   When half done, add sugar and beaten almonds.

4. 4

   Simmer until soft and thick, then spread on a dish to cool.

5. 5

   Roll into balls, dip in beaten egg, cover with bread crumbs, and fry in butter until light brown.

6. 6

   Drain and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 344. The excerpt below is the record exactly as published.

CROQUETTES OF RICE. (ENTREMETS.) Wipe very clean, in a dry cloth, seven ounces of rije, put it into a clean stew-pan, and pour on it a quart of new milk; let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn ; when it is about half done, stir to it five ounces of pounded sugar, and six bit- ter almonds beaten extremely Croquettes. * Cannelons may be either baked or fried : if sent to the oven, they may Crsi be glazed with white of egg and sugar. C C 386 MODERN COOKERY. [chap. xiX. fine : the thin rind of halt a fresh lemon may he added in the first instance. The rice must be simmered until it is soft, and very thick and dry; it should then be spread on a dish, and left until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter

Cook this with the app: pantry check, scaling, and the assistant.