Rice Croquettes with Jelly
A main built around scalded milk and yolks 2 eggs.
contains dairycontains eggs
Ingredients
US
Metric
- 120 ml rice
- 120 ml boiling water
- 240 ml scalded milk
- 2 ml salt
- Yolks 2 eggs
- 15 ml butter
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.
Nutrition (estimated, per serving)
| Calories | 588 |
|---|---|
| Protein | 14.4 g |
| Fat | 20.1 g |
| Carbs | 85.7 g |
| Fiber | 1.2 g |
| Sodium | 1290 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States