Simple Rice Croquettes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1/2 liter milk
- 100 g rice
- 20 g butter
- 20 g grated Parmesan
- 2 eggs
- breadcrumbs
Instructions
- Cook the rice very firm in milk with butter and salt; stir in Parmesan and one egg.
- When cold, shape into breadcrumbed cylinders.
- Dip in beaten egg, re-coat in crumbs, and fry.