Italian Rice Croquettes

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • 1 chicken stock cube
    • 1 pint milk


    Crumble chicken stock cube into milk and bring to a boil. Add rice and cook, stirring from time to time, until rice is tender but not soft. Add hot water from time to time to keep rice from sticking. Drain and cool.

    Sauté chopped chicken livers in butter with finely chopped onion until livers are cooked. Season livers to taste with salt and freshly ground black pepper, and fold into ric