Rice Croquettes Recipe 1

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Instructions
  1. Put 1/4 of a pound of rice, 1 pint of milk, 3 tablespoons of finely sifted sugar, 1 piece of butter the size of a small nut, and the thin rind of a lemon into a saucepan.
  2. Any other flavoring may be used, if preferred.
  3. Simmer gently until the rice is tender and the milk absorbed.
  4. It must be boiled until thick and dry, or it will be difficult to mould into croquettes.
  5. Beat it thoroughly for three or four minutes, then turn it out, and when it is cold and stiff, form it into small balls; dip these in egg, sprinkle a few bread crumbs over them, and fry them in clarified fat till they are lightly and equally browned.
  6. Put them on a piece of clean blotting-paper, to drain the fat from them, and serve them piled high on the dish.
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