Old Louisiana Rice Croquettes
To serve with any sort of fish.
Riz Isle Breville
2 ½ cups water
3/4 cup uncooked regular rice
3/4 tsp. Salt
1 ½ cups tomato juice
1 ½ Tbsp sugar
½ tsp salt
1/8 tsp. Pepper
1 ½ Tbsp butter
1 ½ tsp onion juice
5 egg yolks, beaten
3 Tbsp grated Parmesan cheese
2 egg yolks
1 1/.2 Tbsp. milk
about 1 ½ cups cracker crumbs
veg oil
Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.
Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 degrees) until golden brown. Drain on paper towels.
Yield: 9 croquettes
To serve with any sort of fish.
Riz Isle Breville
2 ½ cups water
3/4 cup uncooked regular rice
3/4 tsp. Salt
1 ½ cups tomato juice
1 ½ Tbsp sugar
½ tsp salt
1/8 tsp. Pepper
1 ½ Tbsp butter
1 ½ tsp onion juice
5 egg yolks, beaten
3 Tbsp grated Parmesan cheese
2 egg yolks
1 1/.2 Tbsp. milk
about 1 ½ cups cracker crumbs
veg oil
Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.
Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 degrees) until golden brown. Drain on paper towels.
Yield: 9 croquettes
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