Simple Rice Croquettes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- liter milk
- g rice
- g butter
- g grated Parmesan
- 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.