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Rice Croquettes
Recipe Submitted by: Mike Bersell
Revised: April 14, 2000

Categories: Beans and Grains>Rice>Appetizers>Vegetarian
Yield: 50 each
Ingredients Amount Method
Rice
Water, hot
Salt
3 lb.
5 qt.
3 Tbl.
Add rice to hot water and salt. Cook until tender.
Eggs, beaten
Butter, melted
18 each
2 oz.
Add eggs and butter to hot rice. Cook on stovetop 8 to 10 minutes.
Scoop out mixture using a #10 scoop onto a sheetpan lined with parchment. Chill 2 hours.
Eggwash
Breadcrumbs
As needed Shape rice into ovals, dip in egg wash and breadcrumbs. Chill.
Deep fry at 350° for 4 to 5 minutes. Drain and serve with cream sauce.

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