Rice Croquettes with Jelly
Ingredients
- ½ cup rice
- ½ cup boiling water
- 1 cup scalded milk
- ½ teaspoon salt
- Yolks 2 eggs
- 1 tablespoon butter
Steps
- Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.
More recipes with rice, milk, eggs or butter
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.