Name: Rice Croquettes
Cuisine: American
Ingredients: 1 pint of milk; 2 ounces of butter; 2 ounces of sugar; 2 eggs well beaten; 1 little more milk; 10 eggs; 1 tablespoonful each of butter and lard mixed

Original Recipe

Boil for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces of sugar, some salt, and when slightly cool add the yolks of two eggs well beaten; if too stiff pour in a little more milk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread crumbs, and fry same as doughnuts. Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot.

1 pint of milk
2 ounces of butter
2 ounces of sugar
2 eggs well beaten
1 little more milk
10 eggs
1 tablespoonful each of butter and lard mixed

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1

Boil for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces of sugar, some salt, and when slightly cool add the yolks of two eggs well beaten; if too stiff pour in a little more milk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread crumbs, and fry same as doughnuts.
2

Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown.
3

Serve very hot.

Original Recipe

Ingredients

Instructions