Ingredients:
2 cups cold boiled rice
2 table-spoonfuls melted butter
3 eggs, beaten light
A little flour
1 raw egg and half a cup of powdered cracker
2 table-spoonfuls white sugar
A large pinch of finely grated lemon-peel, and salt to taste
Preparation:
- Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs.
- Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end outward, at the large end, and the stalk of another projecting from the small, to represent the pear-stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquette, of whatever composed, ceases to be a delicacy.
- Roll in flour, then in the beaten egg, lastly in the powdered cracker, and fry, a few at a time, in sweet lard or butter.
- Rice croquettes are sometimes eaten, with powdered sugar sprinkled thickly over them, as a dessert, or sweet sauce is served with them. They are delicious when properly mixed and cooked.
