Savory Rice Croquettes Recipe

1/2 cup of rice. A piece of red pepper. 1 cup of stock. 1 egg. 2 cups of tomatoes. 1/2 cup of grated cheese. A slice of onion. 1 tablespoonful of butter. A sprig of parsley. 1/4 teaspoonful of paprika. 2 cloves. 1/4 teaspoonful of salt.

Cover the rice with cold water and bring quickly to the boiling point; let boil five minutes, then drain, rinse in cold water and drain again. Cook the tomatoes with the onion, parsley, cloves, and red pepper fifteen minutes and pass through a sieve; add to the rice with the stock, paprika and salt and cook over hot water, until the rice is tender and the liquid absorbed, then add the cheese, butter, and beaten egg. Spread on a dish to cool (do not let it become too cold), then shape and finish as any croquettes.

Plain Rice Croquettes Recipe

1/2 cup of rice. 1/2 teaspoonful of salt. 1 cup of boiling water. Yolks of 2 eggs or 1 whole egg. 1 cup of hot milk. 2 tablespoonfuls of butter.

Blanch the rice as above, cook in a double-boiler with the water, milk, and salt, until the rice is tender and the liquid is absorbed; stir in the beaten eggs and the butter; let cool and finish as usual.

Rice For Sweet Croquettes Recipe

Cook a cup of rice blanched and salted in three cups of milk until tender and dry; add three egg yolks, one fourth cup, each, of butter, sugar, whipped cream, and candied orange peel shredded fine. When cool form into peach shapes, egg-and-bread-crumb, and fry in deep fat. Insert angelica for stalks. Serve with cold fruit syrup or with fresh fruit dressed with sugar.