Rice Croquettes

Ingredients

• 2 or 3 tablespoonfuls milk
• 3 tablespoonfuls butter
• 1 egg
• 1/2 teaspoonful salt
• 2 teaspoonfuls chopped parsley

Method

1. 1

   Warm the rice in a double boiler with enough milk to moisten it.

2. 2

   Add the butter, seasoning, and beaten egg and cook until the egg thickens.

3. 3

   Spread the mixture on a plate.

4. 4

   When cool, shape into cylinders.

5. 5

   Dip in dried bread crumbs, egg, and dried bread crumbs again.

6. 6

   Cook in deep fat, drain, garnish, and serve.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 37. The excerpt below is the record exactly as published.

2 or 3 tablespoonfuls milk Cayenne 3 tablespoonfuls butter 1 egg \ teaspoonful salt 2 teaspoonf uls chopped parsley Warm the rice in a double boiler with enough milk to moisten it. Add the butter, seasoning, and beaten egg and cook until the egg thickens. Spread the mixture on a plate. When cool, shape into cylinders. Dip in dried bread crumbs, egg, and dried bread crumbs again. (See Fried Oysters, p. 80.) Cook in deep fat, drain, garnish, and serve. SWEET RICE CROQUETTES

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