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Rice Croquettes

Western.Chefs's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , lightly beaten
  Cooked rice 3 Cup (48 tbs) (Leftover Is Fine)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Unsifted flour 1⁄4 Cup (4 tbs)
  Cold water 1 Tablespoon
  Toasted fine bread crumbs 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a small saucepan, melt the butter over a medium heat, stir in the flour and mix well.
2) Gradually stir in the milk, stir and cook until thickened.
3) Turn off the heat, stir in the egg, rice, salt, and pepper to taste.
4) Allow to cool, then shape into 3x1 inch logs and chill for about 1 hour.
5) In a deep fat fryer, heat the shortening over a medium- high heat upto 375° F.
6) Dredge the logs in flour, dip in the egg mixture, and coat evenly with the crumbs.
7) Fry the croquettes, in batches for 2-3 minutes until golden and drain well on a paper towel.

SERVING
8) Serve immediately as a substitute for the potato.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Rice
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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