Rice Croquettes

Ingredients

• 1 cup of milk
• Yolk of one egg
• 1/2 cup of rice
• 1 large tablespoonful of powdered sugar
• Small half-teaspoonful of salt
• 1/2 cup of raisins and currants, mixed
• 1/2 teaspoonful of vanilla

Method

1. 1

   Cook rice with milk, salt, and sugar until thick.

2. 2

   Stir in beaten yolks, then add floured raisins and currants and vanilla.

3. 3

   Form into pyramids, dip in egg yolk and bread-crumbs, and fry until golden.

4. 4

   Serve with powdered sugar and jelly.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 2. The excerpt below is the record exactly as published.

1 cup of rice. 2 cups of boiling water. 1 teaspoonful of salt. Pick the rice over, taking out all the bits of 16 A LITTLE COOK BOOK brown husk ; fill the outside of the double boiler with hot water, and put in the rice, salt, and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork ; put the dish in the oven without the cover, and let it stand and dry for ten min- utes. Then turn it from the boiler into a hot dish, and cover. Have cream to eat on it. If any rice is left over from breakfast, use it the next morning as — Fried Rice Press it into a pan, just as you did the mush, and let it stand overnight ; the next morning slice it, dip it in flour, and fry, either in the pan or in the deep fat in the kettle, just as you did the mush. Farina Croquettes When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of two eggs. Let it then get cold, and at luncheon-time make it into round balls ; dip each one first into the beaten yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread-crumbs ; FOR A LITTLE GIRL 17 have ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and sink into the fat till they are brown. Serve in a pyramid, on a napkin, and pass scraped maple sugar with them. Margaret's mother used to have no cereal at breakfast sometimes, and have these croquettes as a last course instead, and every one liked them very much. Rice Croquettes 1 cup of milk. Yolk of one egg. y^ cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. % cup of raisins and currants, mixed. % teaspoonful of vanilla.

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