Crocchette di Riso

Rice Croquettes

Preparation info
  • Makes about


    • Difficulty


Appears in

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.



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