Rice Cutlets Recipe
Ingredients
| 300 g/10 oz short grain rice | ||
| 600 ml/1 pint milk or stock, according to the type of B20 dish with which these are to be served | ||
| 25 g/1 oz butter or margarine | ||
| Ground black pepper | 1 To taste | |
| Eggs | 2 | |
| Flour | 1 Tablespoon (For coating:) | |
| Egg | 1 (For coating:) | |
| 50 g/2 oz crisp breadcrumbs | ||
| 25 g/1 oz butter | ||
| Sunflower oil | 2 Tablespoon (For frying:) | |
| Salt | To Taste | |
Directions
These rice cutlets make an excellent light supper dish served with a cheese or other savoury sauce, or as an accompaniment to fish, meat or vegetarian main dishes.
With slight adjustments, they can be made into an interesting dessert.
Put the rice, milk or stock and the butter or margarine into the top of a double saucepan or in a basin over a pan of boiling water.
Cover and cook steadily, stirring from time to time, for about 40 minutes or until the rice is tender and all the liquid has been absorbed.
Remove from the heat, add a little seasoning and the well beaten eggs.
Remove the mixture on to a plate, divide into 8 small portions, cover and allow to become quite cold and firm.
Chill well if the portions are still soft.
Form into 8 cutlet shapes, coat in seasoned flour, then in the beaten egg and crisp breadcrumbs.
Heat the butter and oil and fry the cutlets on either side until crisp and golden brown.
Drain on absorbent paper and serve hot.
With slight adjustments, they can be made into an interesting dessert.
Put the rice, milk or stock and the butter or margarine into the top of a double saucepan or in a basin over a pan of boiling water.
Cover and cook steadily, stirring from time to time, for about 40 minutes or until the rice is tender and all the liquid has been absorbed.
Remove from the heat, add a little seasoning and the well beaten eggs.
Remove the mixture on to a plate, divide into 8 small portions, cover and allow to become quite cold and firm.
Chill well if the portions are still soft.
Form into 8 cutlet shapes, coat in seasoned flour, then in the beaten egg and crisp breadcrumbs.
Heat the butter and oil and fry the cutlets on either side until crisp and golden brown.
Drain on absorbent paper and serve hot.
Chef
