Rice Croquettes

Elizabeth Peterson made these for Thanksgiving and for Christmas. Now we do.

  • 1 cup cooked white rice
  • eggs
  • breadcrumbs
  • cooking oil
  • 1.5 tbsp. butter
  • 1.5 tbsp. flour
  • 1-1.5 cup milk

Heat butter over medium heat.  When the foam begins to subside, stir in the flour.  Turn heat to low and cook, stirring constantly with a whisk, until the mixture darkens (about 3 minutes).  Stir in the milk a little at a time using the whisk until the mixture is a little thinner then you would like, then cook over low heat until it thickens to desired texture.

Gradually add 1 egg to the sauce.  Combine with the rice and mix well.  Chill covered until firm.

Shape by hand into egg-sized balls.  Keep prepared balls cold.  Dip each croquette into beaten egg then roll in breadcrumbs.

Deep fry in oil a few at at time at 375-400 until “a lovely brown”.  This should be quick.  Serve immediately or keep warm in 375 oven.

 

2 thoughts on “Rice Croquettes

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