Crocchette di Riso

Rice Croquettes

Preparation info

  • Makes about


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

These are a nice addition to a good fritto misto, but I also like to serve them as an accompaniment for meat or chicken. They can be stuffed with a little cube of mozzarella or embellished with toasted pine nuts or chopped fresh herbs.


  • cups water
  • ½ cup Chicken Stock
  • 1 cup Arborio rice
  • 1 large egg
  • 5 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground pepper to taste
  • Grated nutmeg to taste (optional)
  • ¾ cup dry bread crumbs
  • Peanut oil for deep frying


Heat the water and stock to boiling in a medium saucepan. Add the rice and cook covered over very low heat until all the liquid is absorbed, 15 to 20 minutes. The rice should be a little wet and sticky. Stir in the egg and Parmesan. Season to taste with salt, pepper, and nutmeg. Spread the mixture on a baking sheet and cool in the refrigerator.

Roll the rice mixture into 1½-to 2-inch balls and coat them with bread crumbs. The rice balls can be refrigerated on a baking sheet lined with parchment paper up to 1 day.

Shortly before serving, heat peanut oil in a deep fryer or wok to 350°F. Drop in as many croquettes as will fit without crowding and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven up to 10 minutes if necessary. Repeat with the remaining croquettes. Serve hot.