Rice Croquettes Food

RICE CROQUETTES

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

RICE CROQUETTES

Steps:

• Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
• Set aside to cool some.
• Put the rice in a bowl.
• Beat the egg and add to the rice.
• Add enough of the cooled white sauce so you can handle it.
• Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
• Put in refrigerator for a few hours to set, if you have the time.
• Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
• Take out and drain on paper towels (Grammy used a brown paper bag).
• Serve with butter and salt.

CHEESE FILLED RICE CROQUETTES

Steps:

• Melt butter.
• Add onion and cook on medium heat until softened.
• Add rice and stir to coat with butter.
• Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
• Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
• Remove from heat.
• Stir parmesan cheese and eggs into hot rice.
• Season with pepper.
• Spread rice onto a baking tray and allow to cool.
• Divide rice into 18 portions.
• Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
• Draw edges together to enclose cheese and form into a ball.
• Continue with remainder.
• Roll in breadcrumbs.
• Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
• Ensure the pot is not overcrowded.
• Serve hot with your favourite tomato sauce.

RICE CROQUETTES

Steps:

• In a mixing bowl combine the rice, flour, and butter.
• Stir in the eggs, cheese, Cayenne, and salt.
• Shape into balls and roll in bread crumbs.
• Fry in hot oil until golden brown-about 2 minutes.
• Serve immediately.

RISOTTO CROQUETTES: ARANCINI DI RISO

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

HAM AND RICE CROQUETTES

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES

Steps:

• Mix all ingredients except oil; let stand 5 min.
• Heat oil in large saucepan on medium-high heat. Add rounded tablespoonfuls of rice mixture, in batches; cook on all sides until browned. Drain on paper towels. Serve warm.

ITALIAN RICE CROQUETTES

Steps:

• Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
• Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
• NOTE: I use a deep fryer and canola oil. Personal preference.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

SHRIMP AND RICE CROQUETTES

Steps:

• Cook rice in rapidly boiling salted water until tender, about 20 minutes.
• Drain thoroughly and add butter while rice is still hot.
• Cool slightly; add shrimp and two eggs.
• Season to taste and roll into balls or cylinders.
• Dip in cracker crumbs, then into beaten egg, and again into crumbs.
• Heat oil or fat to 375F and fry until brown.