Rice Croquettes Recipe
Ingredients
| Cold water | 1 1/2 Cup (16 tbs) | |
| 3/4 cup short, medium, or long grain rice | ||
| Salt | 1/2 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 2 slightly beaten eggs | ||
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 2 ounces sliced pepperoni, salami, or fully cooked ham, cut into 1/2 inch strips | ||
| 2 ounces mozzarella cheese, cut into 1/2 inch cubes | ||
| 1/2 cup fine dry bread crumbs | ||
| Cooking oil for deep-fat frying | ||
Directions
In 1-quart saucepan combine water, rice, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Let stand, covered, for 10 minutes.
Stir in parmesan cheese; cool.
Stir in eggs and parsley.
Season to taste with salt and pepper.
Wrap a strip of meat around a mozzarella cheese cube.
Shape about 2 tablespoons of the rice mixture evenly around meat and cheese to form a ball.
Repeat with remaining meat, mozzarella, and rice mixture to make 14 to 16 balls.
Roll rice balls in bread crumbs.
Fry, a few at a time, in deep hot oil (365°) for 3 to 4 minutes or till golden brown.
Drain on paper toweling.
To keep warm while frying remaining croquettes, place in a greased shallow baking pan in 375° oven.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Let stand, covered, for 10 minutes.
Stir in parmesan cheese; cool.
Stir in eggs and parsley.
Season to taste with salt and pepper.
Wrap a strip of meat around a mozzarella cheese cube.
Shape about 2 tablespoons of the rice mixture evenly around meat and cheese to form a ball.
Repeat with remaining meat, mozzarella, and rice mixture to make 14 to 16 balls.
Roll rice balls in bread crumbs.
Fry, a few at a time, in deep hot oil (365°) for 3 to 4 minutes or till golden brown.
Drain on paper toweling.
To keep warm while frying remaining croquettes, place in a greased shallow baking pan in 375° oven.
Chef
