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📝 Description
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🥘 Ingredients
1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg, and bread crumbs.
👨🍳 Method
Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 1/2 hour; then add the butter, and simmer it till quite dry and soft When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe No. 956. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown. Dish them, and garnish with fried parsley. Oysters, white sauce, or a little cream, may be stirred into the rice before it cools.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage rice croquette recipe this week and I was immediately struck by how well it adapted to my modern kitchen. I found the recipe itself to be a bit vague but I used chicken for the mince and added a dash of garlic and onion powder for extra flavor. The one detail that surprised me was how perfectly the croquettes held together — the rice mixture was surprisingly firm and the breadcrumb coating gave a delightful crunch. This recipe is perfect for a weeknight cook looking to impress without spending hours in the kitchen. I served them with a simple green salad and a dollop of Greek yogurt mixed with a bit of dill instead of the suggested cream. The croquettes were a hit with my family, and I'll definitely be making them again. Next time, I might try adding some shredded cheese to the rice mixture for an extra touch of indulgence.
