Riz island brevelle (croquettes)
9 croquettes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| ¾ | cup | Uncooked regular rice |
| ¾ | teaspoon | Salt |
| 1½ | cup | Tomato juice |
| 1½ | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | tablespoon | Butter or margarine |
| 1½ | teaspoon | Onion juice |
| 5 | eaches | Egg yolks; beaten |
| 3 | tablespoons | Parmesan cheese; grated |
| 2 | eaches | Egg yolks |
| 1½ | tablespoon | Milk |
| 1½ | cup | Cracker crumbs |
| Vegetable oil | ||
Directions
Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Coook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.
Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well.
Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 F) until golden brown. Drain on paper towels.
"From the Cane River" (Northern Louisiana) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95