RICE CROQUETTES
- 1 cup rice
- 2 eggs
- 3 tablespoons milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 teaspoon chopped parsley
- bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.