Little Rice and Cheese Puffs Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cayenne pepper | 1 Dash | |
| 1 1/2 cups grated sharp cheese | ||
| Dry mustard | 1/2 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Onion powder | 1 Teaspoon, grated | |
| Cooked rice | 3 Cup (16 tbs) | |
| Milk | 2 Tablespoon | |
| Eggs | 2 , Well beaten | |
| Fine dry bread crumbs | ||
Directions
MAKING
1. Take a saucepan, melt butter, stir in flour and blend well. Slowly add milk, while continuing to stir. Mix in cayenne, pepper and salt. Lower the heat on minimum and continue to cook, stirring, to allow the mixture to become smooth and thick. Mix in Worcestershire, cheese, onions and mustard, mix thoroughly and add rice and blend well. Allow to chill.
2. Using 1 ½ tbsp mixture, prepare 1 inch ball. Repeat the process to shape the entire mixture.
3. Blend eggs and milk thoroughly.
4. Dip the balls in egg mixture, roll on bread crumbs and shall fry in hot fat to golden brown.
SERVING
5. Serve immediately.
1. Take a saucepan, melt butter, stir in flour and blend well. Slowly add milk, while continuing to stir. Mix in cayenne, pepper and salt. Lower the heat on minimum and continue to cook, stirring, to allow the mixture to become smooth and thick. Mix in Worcestershire, cheese, onions and mustard, mix thoroughly and add rice and blend well. Allow to chill.
2. Using 1 ½ tbsp mixture, prepare 1 inch ball. Repeat the process to shape the entire mixture.
3. Blend eggs and milk thoroughly.
4. Dip the balls in egg mixture, roll on bread crumbs and shall fry in hot fat to golden brown.
SERVING
5. Serve immediately.
Chef
