Boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. When a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry.
PLAIN RICE CROQUETTES
Mix together 2 cups of cold boiled rice, ½ teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten egg. Form into balls, roll in flour, and fry in deep fat. Serve while crisp.
PINK RICE CROQUETTES
Make croquettes as above, but omit the sugar and add ¼ teaspoon of paprika and 2 tablespoons of tomato catsup to the rice before frying.
CURRIED RICE CROQUETTES
Put ¾ of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it 1 cup of rice that has boiled twenty minutes in salted water. Add 1 small teaspoon of curry powder, a few drops of onion juice, and salt to taste. When the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. Let cool, shape into croquettes, and fry in hot fat. Serve apple sauce or onion sauce with these croquettes.