Rice Croquettes

Ingredients

• 14 c. rice
• 4 c boiling water
• 1 c. scalded milk
• 3^ tsp. salt
• Yolk of 1 egg
• 1 tbsp. butter
• cube of jelly

Method

1. 1

   Wash the rice, add to water with salt, and steam until rice has absorbed water.

2. 2

   Then add the milk, stir lightly with a fork, cover and steam until rice is soft.

3. 3

   Remove from the fire.

4. 4

   Add the egg and butter.

5. 5

   Spread on a plate to cool.

6. 6

   Shape, roll in crumbs, roll in the form of nests, dip into egg, then into crumbs, fry in deep fat, and drain.

7. 7

   Put a cube of jelly in the hollow of each croquette.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 97. The excerpt below is the record exactly as published.

Rice Croquettes 14 c. rice }4 c boiling water 1 c. scalded milk 3^ tsp. salt Yolk of 1 egg 1 tbsp. butter Method. — Wash the rice, add to water with salt, and steam until rice has absorbed water. Then add the milk, stir lightly with a fork, cover and steam until rice is soft. Remove from the fire. Add the egg and butter. Spread on a plate to cool. Shape, roll in crumbs, roll in the form of nests, dip into egg, then into crumbs, fry in deep fat, and drain. Put a cube of jelly

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