Rice Croquettes

Ingredients

• 2 cups milk
• 62 grams rice
• 1 stick cinnamon
• 32 grams butter (manteca)
• 125 grams sugar
• 2 whole eggs
• 1 plate breadcrumbs
• pinch oil

Instructions

1. Bring two cups of milk to a boil with one cinnamon stick. When it reaches a rolling boil, add two ounces of well-washed rice. When the rice is half-cooked, add one quarter of sugar (approximately 31 grams). Stir from time to time until the rice is fully cooked, then remove from heat.
2. When the mixture is still warm, remove the cinnamon stick. Stir in one ounce of butter (manteca) and one egg, mixing well. Pour the hot mixture onto a flat plate and let it cool completely.
3. Once cooled, take a large spoonful of the rice mixture and roll it in breadcrumbs. Then dip it in beaten egg mixed with a drop of oil. Roll it again in breadcrumbs to coat fully.
4. Fry the croquetas in hot manteca (lard) until golden. Dust with sugar and serve at once.