ITALIAN RICE CROQUETTES
Another from a recipe card library of long ago, crispy on the outside, creamy on the inside, what more could you ask for. Use Italian rice for best results or at the very least a medium-grain rice. Anything less will compromise the taste and texture of the croquettes.
Provided by Julie Bs Hive
Categories Medium Grain Rice
Time 40m
Yield 12-16 croquettes
Number Of Ingredients 11
Steps:
- Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
- Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
- NOTE: I use a deep fryer and canola oil. Personal preference.
Nutrition Facts : Calories 122.6, Fat 8, SaturatedFat 2.5, Cholesterol 25.1, Sodium 198.8, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 3.8
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