Rice Croquettes

Ingredients

• 1/2 c. rice
• 1/2 tsp. salt
• 2-3 tbsp. milk
• 1/2 tsp. pepper
• 1 egg
• 2 tbsp. butter
• 2 tbsp. chopped parsley

Method

1. 1

   Boil rice.

2. 2

   Add milk, butter, seasonings, and beaten egg.

3. 3

   Cook in a double boiler and cool.

4. 4

   Form into balls, roll in sifted crumbs, shape, dip in egg, and reshape.

5. 5

   Chill.

6. 6

   Fry in deep fat.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 52. The excerpt below is the record exactly as published.

rice croquettes. Shape croquettes, using ap- proximately the same amount of mixture in each croquette, measur- ing in level tablespoons. Fry croquettes in each of the above fats and oils immediately after using them for doughnuts. Note the Il8 LABORATORY MANUAL OF FOODS AND COOKERY flavor of the croquettes, the absorption of odor of doughnuts, the color, crispness of the crust. b. Summarize your conclusions as to the appropriateness of each fat or oil as a frying medium. 126. — Using the optimum temperatures for frying for each fat or oil, test the frying of a piece of bread. Note the number of seconds required by each fat to brown the bread. Does it prove the usual statement, " 40 seconds required for browning a piece of bread is sufficient for browning a cooked mixture - - as croquettes ; 60 sec- onds1 is required for cooking and browning an uncooked mixture " ? 127. - - Cut up in small pieces, weigh, and sauter equal quantities of boiled potato in unit quantities of each of the fats and oils. Weigh again and determine which fat is most easily absorbed by the potato. 128. - - From your correlated reading and experiments what do you conclude as to the wholesomeness of deep fat frying or sauteing of food as a method of cooking? Croquettes Croquettes are made with a base of meat, fish, egg, cheese, nuts, rice, beans, or other vegetables. These need to be combined with either white sauce, egg, starchy vegetables as potato, rice, cereals, or crumbs. The crumbs: Use crumbs from outside of loaf for first coating, use crumbs from inside of loaf for second coating. Season crumbs before using. Cracker crumbs are not desirable as they give a " pasty " crust. The egg: The whole egg is preferable. Add water equal to volume of egg. Beat slightly. If white alone is used, add to each white \ tbsp. oil, \ tbsp. water. If yolk is used alone, add \ tbsp. cold water to each yolk. NOTE : The white alone gives a tough crust ; the yolk gives a tender crust. EGGS, SOUFFLES, AND CROQUETTES 1 19 The fat for frying : The fat should be unburned lard, or crisco, free from particles of previous frying. Use a flat-bottom frying kettle, keep an iron gas spreader over the gas jet, and do not allow fat to bubble to rim of kettle. Test fat, timing the* browning of a piece of bread. Fry croquettes made with previously cooked mixtures about 40 seconds. Fry croquettes made with uncooked mixture 60 seconds. Drain croquettes on absorbent brown paper. Croquettes may be reheated in the oven or double boiler. Rice Croquettes Ingredients : % c. rice ^ tsp. salt 2-3 tbsp. milk TS tsp. pepper 1 egg cayenne 2 tbsp. butter 2 tbsp. chopped parsley

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