Rice Croquettes ~1876

Rice Croquette Recipe.

As a strictly gluten-free household blessed with 66% Celiacs, we go through a lot of rice. A lot. As such, I am always looking for new ways to reinvent rice (and potatoes, and corn tortillas, but I digress…).

This search led me to rice croquettes.

Here are two variations:

Being the industrious domestic cook that I am (read: use ingredients on-hand), I combined the two recipes into the following:

Current Recipe: Rice Croquettes

Prep Time: 15 min.
Cook Time: 15 min.

Ingredients

• 3 cups cool cooked rice (cooked in broth or with herbs and spices – comes pre-seasoned)
• 2 eggs, beaten in a shallow bowl for dipping
• 3/4 cup corn meal in a shallow bowl for dipping
• 2 cups vegetable oil

Heat oil on medium-high. Form rice into balls – you may really need to manhandle these to get them to stick together.

• Recipe hack: Put the cold rice into a ziplock bag and mash from the outside. Form into balls from the outside using the plastic as a non-stick barrier between the rice and your hands. Much less messy. (I figured this out by the second batch. The second round of croquettes are nice and round, the ones in the fryer are less so. See pictures above.)

Dip in egg. Dredge in cornmeal. Fry for about 4 minutes, rotating regularly. Let cool on paper towel. Serve.

Makes about 12 croquettes.

You could easily do a sweet version instead of the savory by using rice boiled in plain water or milk, then fry in butter and rolled in powdered sugar. It would probably be something similar to a hearty rice donut hole.

More Fun Discoveries from Antique Cookbooks

• A Little Cooking Humor ~1897
• The Housewife ~1897
• Cape Cod Clam Chowder ~1866