Rice Croquettes

Ingredients

• a teacup of rice
• one pint of milk
• the rind of half a lemon
• two ounces of sugar
• an egg

Method

1. 1

   Wash rice, cook in water until absorbed, then add lemon rind and milk gradually.

2. 2

   Simmer until soft and almost dry.

3. 3

   Add sugar, cool, form into shapes, roll in flour, brush with egg, cover with breadcrumbs, and fry.

4. 4

   Serve dusted with sugar.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 87. The excerpt below is the record exactly as published.

an egg till quite frothy, add ihis to the rice and cheese after you have taken it off the fire ; do not return it to the fire after the egg is added or you will curdle DOMESTIC COOKERY. it. Pour the mixture into a greased pie-dish ; place the re of the cheese on the top and a few pieces of dripping over it; put it into the oven for twenty minutes to half an hour, just long enough to get nicely browned. If you have a very dry piece of cheese grate it instead of chopping it. Rice Croquettes. Take a teacup of rice and wash it well. Have re^dy one pint of milk and the rind of half a lemon ; put the rice into a small saucepan ; cover with cold water, and bring to the boil. When the water has been absorbed, add the lemon rind and pour in the milk by degrees ; simmer till quite soft and almost dry, stirring the rice very often. Add two ounces of sugar

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