Recipe for cooking rice and nut croquettes
Jewish and Eastern European Recipes :: Jewish and Eastern European Potato and Noodle Dishes
3 Tbsp. butter or butter-replacement 4 Tbsp. flour 1/2 tsp. salt Dash of cayenne 1 c. milk 2 tsp. grated onion 1/2 tsp. dry mustard 2 c. boiled rice 1 c. chopped pecans or other nuts Fine dry bread crumbs 1 egg 1 Tbsp. water Melt butter; blend in flour, salt and cayenne. Add milk. Cook, stirring constantly, over low heat until mixture is very thick. Add onion and mustard; cool. Ad rice and nuts. Add additional salt to taste. Chill. Shape into 10 or 12 balls and roll in crumbs. Blend egg with water. Coat croquettes well with egg-water mixture and dip again into crumbs. Fry in deep hot fat (380 degrees fahrenheit) until brown. Drain on paper towels. Serve with tomato sauce.
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