CookEat Recipe
Simple Rice Croquettes
Firm milk-cooked rice with butter, Parmesan and one egg, chilled, shaped into cylinders, coated in egg and breadcrumbs and fried.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk; 100 g rice; 20 g butter; Salt to taste; 20 g grated Parmesan; 2 eggs: 1 for the rice and 1 for coating; About 80 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Cook the rice gently in the milk, stirring frequently, until very firm and thoroughly tender, about 35–45 minutes. About halfway through cooking, add the butter and salt. Continue until the rice holds together with no loose milk.
Step 3
Remove from the heat, stir in the Parmesan and immediately beat in the first whole egg. Stir briefly over gentle heat as needed until the egg-containing rice reaches 74°C. Spread promptly in a shallow container and refrigerate until completely cold, about 45–60 minutes; do not leave cooked rice standing warm.
Step 4
Take spoonfuls of cold rice and roll in breadcrumbs, shaping into 12 small cylinders. Beat the remaining whole egg, dip the croquettes one at a time and coat in breadcrumbs again.
Step 5
Heat the oil to about 170°C. Fry in small batches for about 4–6 minutes, turning, until golden and heated throughout to 74°C. Drain and serve hot, alone or alongside another fry.
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