Hot Gingered Croquettes With Apricot Sauce
|Milk||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|White rice||1 Cup (16 tbs)|
|Grated fresh ginger root||4 Teaspoon|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Over high heat and stirring constantly, bring milk, sugar, and rice to a boil.
Lower heat to medium and cook, uncovered, for 45 minutes or until mixture forms a thick rice paste, stirring frequently to prevent scorching.
When rice is properly cooked, add the vanilla and grated ginger, cool, then shape rice into small balls (about 1 tablespoon each) and coat thoroughly with ground almonds.
Deep fry the croquettes at 375 degrees until very crisp and brown.