Skip to main content
Main

Rice Croquettes

Rice croquettes are small round balls of cooked rice, sweetened and flavored, coated in egg and breadcrumbs, then fried in lard.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 3 ingredients
Jump to recipe ↓

Rice Croquettes

8 croquettes

Ingredients

Directions

Make the rice

  1. Put the rice, milk, and sugar into a saucepan, and let them gradually swell over a gentle fire until all the milk is dried up.

  2. Just before the rice is done, stir in a few drops of essence of any of the above flavourings.

  3. Let the rice get cold.

Shape and fry

  1. Form the rice into small round balls.

  2. If desired, insert a small piece of jam into the middle of each croquette.

  3. Dip the balls into the yolk of egg.

  4. Sprinkle the balls with bread crumbs.

  5. Fry the balls in boiling lard for about 10 minutes, turning them about, so they brown evenly.

  6. Drain the greasy moisture from them by placing them on a cloth in front of the fire for a minute or two.

Serve

  1. Pile them on a white dish, and serve quickly.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Rice (in the method)
Forms the body of the croquette, setting firm as it cools and holds its shape.
Milk
Cooks into the rice, giving it a soft, creamy texture.
Egg yolk (in the method)
Coats the balls so the bread crumbs adhere and brown in the frying fat.
Bread crumbs (in the method)
Form a crisp, browned outer crust when fried.
Sugar (in the method)
Adds sweetness to the rice.

The step that matters

Let the rice get cold before shaping. Warm rice is soft and sticky and will not hold its round shape. Cooling lets the starch set so the balls keep their form through coating and frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes