Dish: French Croquettes De Riz

Our word for croquette comes from the French ”croquer”, ”to crunch”. In France croquettes are highly esteemed, beautifully made creations with savory fillings and crisp golden exteriors. They are served traditionally piled on a linen napkin in a pyramid or mound.


4 tablespoons butter.

1 medium onion, minced.

3 tablespoons flour.

1 cup light milk or cream.

Salt, white pepper to taste.

One-eighth teaspoon grated nutmeg.

Two cups cooked rice.

3 tablespoons chopped fresh parsley.

Fine dry bread crumbs.

1 egg, beaten.

1 tablespoon vegetable oil.

Fat for frying.



Melt two tablespoons of butter in a small skillet and saute the onion in it until soft. Set aside. Melt the remaining two tablespoons of butter in a saucepan and mix the flour to form a roux. Cook, stirring, about two minutes to blend well. Gradually, add the cream while still stirring constantly. Bring to a boil and lower the heat. Simmer about ten minutes, stirring frequently, until the sauce is slightly reduced. thick, and smooth.

Season with salt, pepper, and nutmeg. Remove from the heat and mix well with the sauteed onion, the cooked rice, and the parsley. Spread evenly in a greased flat dish and chill. Shape the croquette mixture into any desired form. Roll in bread crumbs. Dip in the beaten egg mixed with the oil. Roll again in bread crumbs. Chill. Leave in at room temperature for one hour.

Fry in hot deep fat until golden brown. Drain on absorbent paper. Serve plain or with a warm tomato sauce.



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