3/4 cup uncooked rice
1 1/2 cups boiling water
1 teaspoon salt
1 1/2 cups scalding milk
2 tablespoons butter
2 tablespoons sugar
yolks of 3 eggs
1 egg, beaten
fine cracker or bread crumbs
Put rice, water, butter and salt in the top of a double boiler and cook over
boiling water until perfectly dry.
With a fork, stir in the hot milk. Cook until milk is
Add well beaten egg yolks, then sugar, stirring all through
the rice with a fork. Turn into a shallow pan to cool and chill thoroughly in
the ice box.
Form into round balls about one and one half inches in
diameter and make a small depression in each. Chill again.
Dip in beaten egg, then in fine cracker crumbs or fine bread
crumbs and fry in a basket in deep hot fat until a rich brown. Serve at once.
Place a generous cube of very tart jelly, currant, wild grape
or wild plum, in the slight depression in each croquette.