RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Rice Cheese Croquettes - dairy
2 cups short grained rice 1/4 cup finely minced onion 2 tbl olive oil 1 tsp salt 3 1/2 cups hot water 1 cup peeled plum tomatoes 2 large eggs, beaten 1 pound mozzarella cheese, cut into 20 cubes 1 cup fine herbed bread crumbs vegetable oil for frying Saute the rice and onion in the olive oil for 2 minutes, stirring constantly. Add the salt and water and bring to a boil. Cover, reduce heat and gently simmer for about 15 minutes. Remove cover, add tomatoes and cook for 5 minutes more or until all of the liquid is gone. Remove the pan from the stove and cool until you can handle the rice mixture with your hands. Blend in the eggs and mix well. Form generous tablespoons of the mixture into croquettes around each piece of cheese. Then roll the croquette in bread crumbs. Fry the croquettes over medium high heat until golden brown. Served best warm.
