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Rice Cutlets

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  Short grain rice 10 Ounce (300 Gram)
  Milk/Stock 1 Pint (600 Milliliter, According To The Type Of B20 Dish With Which These Are To Be Served)
  Butter/Margarine 1 Ounce (25 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Eggs 2
For coating:
  Flour 1 Tablespoon
  Egg 1
  Crisp breadcrumbs 2 Ounce (50 Gram)
  Butter 1 Ounce (25 Gram, For Deep Frying)
  Sunflower oil 2 Tablespoon (For Deep Frying)

These rice cutlets make an excellent light supper dish served with a cheese or other savoury sauce, or as an accompaniment to fish, meat or vegetarian main dishes.
With slight adjustments, they can be made into an interesting dessert.
Put the rice, milk or stock and the butter or margarine into the top of a double saucepan or in a basin over a pan of boiling water.
Cover and cook steadily, stirring from time to time, for about 40 minutes or until the rice is tender and all the liquid has been absorbed.
Remove from the heat, add a little seasoning and the well beaten eggs.
Remove the mixture on to a plate, divide into 8 small portions, cover and allow to become quite cold and firm.
Chill well if the portions are still soft.
Form into 8 cutlet shapes, coat in seasoned flour, then in the beaten egg and crisp breadcrumbs.
Heat the butter and oil and fry the cutlets on either side until crisp and golden brown.
Drain on absorbent paper and serve hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2022 Calories from Fat 550

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 30.8 g154.2%

Trans Fat 0 g

Cholesterol 749.5 mg249.8%

Sodium 1022.2 mg42.6%

Total Carbohydrates 302 g100.7%

Dietary Fiber 8.6 g34.4%

Sugars 26.5 g

Protein 61 g121.7%

Vitamin A 40% Vitamin C 0.35%

Calcium 71.9% Iron 88.2%

*Based on a 2000 Calorie diet

Rice Cutlets Recipe