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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 1/2 cups water |
3/4 cup uncooked regular rice |
3/4 teaspoon salt |
1 1/2 cups tomato juice |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 tablespoons butter or margarine |
1 1/2 teaspoons onion juice |
5 egg yolks, beaten |
3 tablespoons grated parmesan cheese |
2 egg yolks |
1 1/2 tablespoons milk |
about 1 1/2 cups cracker crumbs |
vegetable oil |
Directions:
1. Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
2. 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. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.
3. Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well.
4. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375°) until golden brown. Drain on paper towels.
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