Elizabeth Peterson made these for Thanksgiving and for Christmas. Now we do.
- 1 cup cooked white rice
- 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.