Rice Croquettes |
| Name: |
Kelsey Popp |
| Base: |
Pearl Harbor, HI |
| Recipe: |
Rice Croquettes
1/2 C chopped onion
2 Tbsp butter/margerine
1 C uncooked long grain rice (I use minute white)
2-1/4 C chicken broth
2 Tbsp chopped fresh parsely
1 egg, lightly beaten
1/2 C grated parmesan cheese
1 tsp dry basil
1/4 tsp pepper
1/2 cup dry bread crumbs
1 small can of finely chopped chilis (optional)
In a large saucepan, saute onion in butter until tender. Add rice; saute 3 min. Stir in broth and parsely; bring to a boil. Reduce heat; cover and simmer for 20 min. Cool for 30 min. Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfulls into logs. Roll in crumbs. In an electric skillet, heat 1/4 inch of oil to 365 degrees. Fry croquettes, a few at a time, for 3-4 min or until crisp and golden, turning often. Drain on paper towels. Garnish with parsely if desired.
YIELD: 16 croquettes |
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