Rice Croquettes Recipes

RICE CROQUETTES

Steps:

• In a medium bowl, toss the rice with salt, black pepper, Paula Deen House seasoning, parmesan spring onions and the zest and juice of 1 lemon. Beat eggs, then add to mixture and stir to combine.
• Shape the rice mixture into patties and coat with bread crumbs.
• Heat the oil in a 10-inch cast iron skillet. Oil should be hot, but not smoking. Fry the croquettes over medium-high heat until nice and golden brown on both sides. Drain on paper towels. Serve warm.

RICE CROQUETTES

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

RICE CROQUETTES

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.

RICE CROQUETTES

Steps:

• In a mixing bowl combine the rice, flour, and butter.
• Stir in the eggs, cheese, Cayenne, and salt.
• Shape into balls and roll in bread crumbs.
• Fry in hot oil until golden brown-about 2 minutes.
• Serve immediately.

ITALIAN RICE CROQUETTES

Steps:

• Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
• Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
• NOTE: I use a deep fryer and canola oil. Personal preference.