Long Grain Rice Croquettes
|Unsalted butter/Margarine||1 Tablespoon|
|1% low fat milk||1⁄2 Cup (8 tbs)|
|Cooked long grain white rice||4 Cup (64 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground red pepper||1 Pinch (Cayenne)|
|Fresh white bread crumbs||1 Cup (16 tbs) (2 Slices)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
1. In an 8-inch nonstick skillet, melt the butter over moderate heat. Stir in 2 tablespoons of the flour and cook until bubbly. Whisk in the milk and bring to a boil. Lower the heat and simmer,
stirring frequently, for 5 minutes. Pour into a large mixing bowl and stir in the rice, 1 of the eggs, the salt, and the black and ground red peppers. Shaping with your hands, form into eighteen 3- x 1-inch logs. Cover and refrigerate for 1 hour or up to 24 hours.
2. On a piece of wax paper, spread the remaining 4 tablespoons of flour and on a second piece, spread the bread crumbs. In a pie plate, whisk the remaining egg. Dredge each croquette in the flour, dip into the egg, then roll in the bread crumbs, coating well.
3. In a 12-inch nonstick skillet, heat the oil over moderately high heat until very hot but not smoking. Add the croquettes and fry, turning frequently, for 6 minutes or until golden-brown. Using a slotted spoon, transfer to paper towels. Serve with Ham and Red-Eye Gravy.