RICE CROQUETTES
These were made by my grandmother while I was growing up. Whenever she made them, some always made their way to our house. She would make them in the morning and put them on a platter and into the refrigerator they went until suppertime--probably to tighten up. I remember seeing them sitting there with waxed paper over them. These are so good if you mash them a little on your plate and put butter and salt on them. It is a way to use up leftover rice which is what Grammie did. She didn't throw anything away. She even saved all her leftover meat whether it be one hamburg patty, or a hotdog, or a roast and would grind them up at the end of the week and used the following recipe but with meat instead of rice. She would add some chopped onion to the meat. She didn't waste anything. The rice is held together with an egg and white sauce. Grammie never measured so this is about what I use to make mine. The time listed is if you keep them in the refrigerator for a few hours, but you could have them sit only about an hour or so.
Provided by Mimi in Maine
Categories White Rice
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
- Set aside to cool some.
- Put the rice in a bowl.
- Beat the egg and add to the rice.
- Add enough of the cooled white sauce so you can handle it.
- Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
- Put in refrigerator for a few hours to set, if you have the time.
- Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
- Take out and drain on paper towels (Grammy used a brown paper bag).
- Serve with butter and salt.
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Mujeeb Qurban
[email protected]These were so easy to make and they were a huge hit with my family. I will definitely be making them again.
Sbv Flm
[email protected]These were a great way to use up some leftover rice. They were easy to make and turned out delicious. I'll definitely be making them again.
Christian Ringer
[email protected]I'm not a huge fan of rice croquettes, but these were actually really good. The flavor was great and they were nice and crispy.
Tigie B
[email protected]These were amazing! I added some chopped sun-dried tomatoes and they were the perfect addition. Thanks for the recipe!
Queen Riya
[email protected]Overall, these were a good recipe. I would definitely make them again, but I would make a few changes to the ingredients and cooking method.
Mr_Mehedi hasan
[email protected]I had some trouble getting the croquettes to hold their shape. I think I might have needed to cook the rice a little longer.
NishAd SikdEr
[email protected]The croquettes were a bit too oily for my liking. I think I'll try baking them next time instead of frying them.
Kh Mushtaq
[email protected]These were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Nantongo Florence's music
[email protected]I've never made rice croquettes before, but these were so easy to follow and turned out amazing! My family loved them.
Ilias kambos
[email protected]Easy to make and very tasty. I used arborio rice and it worked perfectly. Will definitely make again.
Goolam Tarteel
[email protected]These were delicious! I made them for a potluck and they were gone in minutes. I'll definitely be making them again.
Earl Johnson
[email protected]I've made these rice croquettes several times now and they always turn out great. They're a great way to use up leftover rice, and they're always a crowd-pleaser. I usually serve them with a simple tomato sauce, but they're also good with pesto or ai
Brad Bayliffe
[email protected]These rice croquettes were a hit at my dinner party! They were crispy on the outside and creamy on the inside, and the flavor was amazing. I used a combination of Parmesan and Asiago cheese, and added some chopped parsley for extra flavor. Definitely