Rice Croquettes

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

When serving rice croquettes, and any fried foods, remember they must be served immediately. These are especially good with country ham and all seafood, baked or poached.


  • cups (355 ml) cold, well-cooked rice
  • ½ cup (61


Sprinkle the flour over the cold, cooked rice in the mixing bowl and fold together gently. Beat the eggs with the Tabasco and add to the rice mixture. Fold in cheese, taste for salt, and season with white pepper. Let stand at room temperature for 20 minutes or refrigerate if not to be used immediately. Form into desired shapes, whether balls, cylinders, ovals, or any others, being careful not t