Rice Croquettes

Ingredients

• One quart of milk
• one cup of rice
• one tablespoon of chopped parsley
• yolks of four eggs
• salt to taste
• white pepper to taste

Method

1. 1

   Wash rice and put in a double boiler with the milk about one hour, or until very thick.

2. 2

   Take from the vessel, beat until smooth.

3. 3

   Add the yolks of the eggs, parsley and other seasoning and turn into a dish to cool.

4. 4

   When thoroughly cool form into shapes, dip into beaten egg and then into cracker crumbs and fry in boiling oil or fat.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 11. The excerpt below is the record exactly as published.

Rice Croquettes One quart of milk, one cup of rice, one tablespoon of chopped parsley, yolks of four eggs, salt and white pepper to taste

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