Rice Croquettes with Jelly

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Ā½ cup rice.
  • Ā½ cup boiling water.
  • 1 cup scalded milk.
  • Ā½ teaspoon salt.
  • Yolks 2 eggs.
  • 1 tablespoon butter.


    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.