Rice Croquettes.
A dish — boiled rice and milk carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml boiled rice
- 1 gill of milk
- 2 eggs
- 1 tablespoonful of butter
- 1 tablespoonful of sugar
- 1/2 teaspoonful of salt
- The grated yellow rind of a lemon
- Bread crumbs
Make it lactose-friendly
- 1 gill of milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put the milk, rice, butter, and seasoning on to boil. Beat one egg till light, and stir it into the boiling mixture. Cook for one minute, stirring all the time. Turn the mixture out on a plate, and set away to cool. When cold shape into small cylinders. Beat the second egg in a soup plate. Cover the croquettes, one at a time, with the beaten egg, then roll in dried bread crumbs. Fry in deep fat for one minute and a half. Drain on brown paper, and serve at once.
Nutrition (estimated, per serving)
| Calories | 507 |
|---|---|
| Protein | 16.7 g |
| Fat | 11.4 g |
| Carbs | 81.6 g |
| Fiber | 1.2 g |
| Sodium | 710 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States