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Rice & Cheese CroquettesThese small, crisp rice cakes go well with fish, lamb and veal dishes. They can also be served on their own, with an apricot sauce. Brown rice may be used, but this requires boiling for 45 minutes.

 

serves totaltime preptime chillingtime cookingtime
4 persons 1 hour
40 minutes
20 minutes 1 hour 20 minutes

 

{tab Ingredients}

  • 225 grams Long Grain Rice
  • 1.2 litres Chicken Stock
  • 1 tablespoon Salt
  • ½ medium Lemon, juiced
  • 125 grams Emmenthal Cheese
  • 25 grams Butter, softened
  • Black Pepper
  • 2 medium Eggs
  • 125 grams Breadcrumbs, white
  • Oil for Frying

{tab Instructions}

  1. Bring 3.6 litres of water and the stock to the boil in a large pan.
  2. Add salt, lemon juice and rice, stirring until water returns to the boil.
  3. Cover the pan with a lid and boil the rice for about 12 minutes or until tender.
  4. Drain in colander and rinse the rice with boiling water.
  5. Put the drained rice in a mixing bowl, stir in the cheese and butter, a few twists of pepper and 1 lightly beaten egg.
  6. Shape the rice mixture into 7.6 cm long croquettes, roll them in the breadcrumbs, then dip them in lightly beaten egg.
  7. Roll the croquettes in the breadcrumbs again, then leave them on a plate to set in the fridge for 1 hour.
  8. Heat sufficient oil in a large pan to come no more than one-third up the sides.
  9. The oil is hot enough for deep frying (190°C) when a cube of bread rises to the surface and is golden brown in 1 minute.
  10. Arrange the croquettes in the frying basket and lower it carefully into the hot oil, turn off the heat immediately.
  11. After 3 - 5 minutes the croquettes should have risen to the surface and be golden brown and crisp.
  12. Remove them from the oil, drain on crumpled kitchen paper and serve at once.

{/tabs}

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