A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). if too stiff pour in a little more milk; Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot.
Preserved exactly as written in the original source
Boil for thirty minutes one cup of well-washed rice in a pint of milk
whip into the hot rice the following ingredients: Two ounces of butter, two ounces of sugar, some salt
when slightly cool add the yolks of two eggs well beaten
if too stiff pour in a little more milk
when cold, roll into small balls and dip in beaten eggs
roll in fine cracker or bread crumbs
fry same as doughnuts
Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown
Modern guidance to help you succeed with this vintage recipe
Cooking rice in milk rather than water infuses it with richness while the starch granules absorb liquid and swell, creating a creamy, cohesive mixture. The egg yolks act as a binding agent through protein coagulation, helping the croquettes hold their shape during frying. The double coating of egg wash and breadcrumbs creates a moisture barrier that promotes even browning and a crispy exterior while sealing in the creamy rice interior. Chilling the mixture allows the starches to set completely, making the croquettes easier to handle and shape.
The rice mixture can be prepared up to 24 hours in advance and refrigerated in an airtight container. The shaped, unbreaded croquettes can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag for up to 1 month. Bread and fry directly from frozen, adding 1-2 minutes to the cooking time.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Do not microwave, as this will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The rice mixture can be prepared up to 24 hours in advance and refrigerated in an airtight container. The shaped, unbreaded croquettes can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag for up to 1 month. Bread and fry directly from frozen, adding 1-2 minutes to the cooking time.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Do not microwave, as this will make them soggy.
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