Finer Croquettes of Rice

Entremets

Method

Swell the rice in thin cream, or in new milk strongly flavoured with vanilla or cocoa-nut; add the same ingredients as in the fore-going receipt, and when the rice is cold, form it into balls, and with the thumb of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade; close the rice well over it; egg, crumb, and fry the croquettes as usual. As, from the difference of quality, the same proportions of rice and milk will not always produce the same effect, the cook must use her discretion in adding, should it be needed, sufficient liquid to soften the rice perfectly: but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes*.

* We must repeat here what we have elsewhere stated as the result of many trials of it, that good rice will absorb and become tender with three times its own bulk or measure of liquid. Thus, an exact half pint (or half pound) will require a pint and a half, with an extremely gentle degree of heat, to convert it into a thoroughly soft but firm mass; which would, perhaps, be rather too dry for croquettes. a pint of milk to four ounces of rice, if well managed, would answer better.

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