Rice Croquettes

Ingredients

• One quart of milk
• three quarters of a pound of rice
• three ounces of sugar
• one tea-spoonful of lemon-juice
• two eggs
• four table-spoonfuls of bread crumbs
• one half salt-spoonful of salt

Method

1. 1

   Wash rice, put in a saucepan with milk, cover, and simmer for twenty minutes.

2. 2

   Stir in yolks of eggs, lemon juice, salt, and half of the sugar.

3. 3

   Let cool, mold into balls, dip in beaten egg, roll in bread crumbs, and fry in hot fat for two minutes.

4. 4

   Drain and serve with remaining sugar sprinkled over.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 87. The excerpt below is the record exactly as published.

RICE CROQUETTES. 127 flour, one salt-spoonful of grated nutmeg, one tea-spoonful of salt, one half salt-spoonful of pepper, the rind of one lemon, one half tea-spoonful of lemon-juice, one egg, six table-spoonfuls of bread crumbs, one half gill of cold water. First bone the chicken, remove the skin, and chop the meat very finely. Chop the tongue finely also, and mix it with the chicken. Flavour this with the rind of lemon grated and the nutmeg ; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed, make a well in the centre of it, put into it the water, lemon-juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible, and cut it into rounds with a biscuit-cutter. Beat the egg until very light, and brush the edges of the rounds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as it will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then into the bread crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes. When done, take them from the fat, place them for a moment upon a piece of kitchen-paper to drain, arrange them neatly in a napkin folded in cup shape, and garnish with parsley. Rice Croquettes. — One quart of milk, three quarters of a pound of rice, three ounces of sugar, one tea-spoonful of lemon- juice, two eggs, four table-spoonfuls of bread crumbs, one half salt-spoonful of salt

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