Rice Croquettes with Parmesan

Ingredients

• half a pound of rice
• a quart of milk and water
• an equal cupful of breadcrumbs
• an equal cupful of grated Parmesan
• a little salt
• cayenne

Method

1. 1

   Wash half a pound of rice and simmer slowly in a quart of milk and water until the rice is nicely swollen and the quart of liquid all absorbed.

2. 2

   Then place in a colander before the fire and shake occasionally until the rice is quite dry.

3. 3

   Add breadcrumbs and grated Parmesan, a little salt and cayenne; then roll into small round balls, dip each one into egg and butter, and fry a delicate brown.

4. 4

   Sprinkle thickly with grated Parmesan and serve either hot or cold.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Rice Croquettes with Parmesan. Wash half a pound of rice and simmer slowly in a quart of milk and water until the rice is nicely swollen and the quart of liquid all absorbed. Then place in a colander before the fire and shake occa- sionally until the rice is quite dry. Add bread- crumbs and grated Parmesan (an equal cupful of each), a little salt and cayenne

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