RICE & MOZZARELLA CROQUETTES
This recipe was given to me a few years ago by a friend after she brought a tray of these croquetts to a pot luck get together. The recipe came from my friend's Mom, who came across it in one of her cookbooks originally. These scrumptious crisp and cheesy rice appetizers are made often for special occasions and holiday...
Provided by Lynn Hoar
Categories Rice Sides
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Bring stock (about 5 1/2 cups) to a simmer in saucepan. Keep warm over very low heat. In a heavy fry pan heat the olive oil (1/4 C) over medium heat, add the onion and saute about 3-4 minutes, add the rice and coat rice well with the oil in pan, saute rice about 3-4 minutes. Add the wine and stir until rice absorbs all the wine.
- 2. Add the warm stock to the "wine-rice" a little at a time, stiring it in well but gently after each addition. Wait until rice absorbs the stock before adding in next addition of stock. Once rice is tender, (but still somewhat firm)after cooking for about 20-25 minutes ...remove from heat, add in the butter and 1/4 cup of reserved stock... and then season with salt and pepper. Spread the creamy rice mix out on a cookie sheet to cool. Once cool, scrape the rice into a bowl, add 2 of the eggs to the rice mix and blend in the parmesan cheese.
- 3. Place about a 1/4 cup of rice in palm of hand, pack like a meatball and flatten slightly into an oval shape making an a indentation to place 2-3 pieces of the cubed mozzarella into. Take another spoon of rice and be sure that the rice is packed all around the cheese, this time packing the "rice meatball" tightly and forming into an oval cylinder shape. Set aside and continue making oval cylinders with the remainder of the rice and mozzarella.
- 4. In a shallow bowl, beat the remaining 2 eggs, place flour and breadcrumbs into 2 seperate shallow bowls or pie plates. Coat each rice oval with the flour, then the egg wash and then the breadcrumbs in that order. Set aside.
- 5. Heat about 1 inch of oil in a heavy pan to 350-375 degrees....you must be careful not to let oil go below 350 degrees OR above 400 degrees!!!! Use a deep fry thermometer to keep an eye on the oil temp. Fry rice ovals a few at a time until golden brown 3-5 minutes. Transfere fried ovals to paper towels to drain, then keep warm in 200 degree oven while finishing frying up the remainder of the croquettes. Serve immediately as is.... or with a side of sweet and sour or warm marinara dipping sauce!! YUM!!!
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Mani Shree
[email protected]I will definitely be making these again.
waseem aslam
[email protected]I'm not a big fan of mozzarella cheese.
Sulaiman Salaf
[email protected]These were really good!
Jordan Wirth
[email protected]I had some trouble getting the croquettes to hold together.
SACHIN KUMAR
[email protected]These were a bit too salty for my taste.
Yesuf Yesuf hamid
[email protected]I'll definitely be making these again.
Kyakonyi Alex
[email protected]Delicious!
Gurdip Singh
[email protected]Yum!
Ousainou Camara
[email protected]These were so easy to make and they were a big hit with my family. I will definitely be making them again.
Brittney Shorter
[email protected]I'm not a big fan of mozzarella cheese, so I used a mixture of cheddar and Parmesan cheese instead. They were still really good!
Dhwd Vzayw
[email protected]These were delicious! I used a mixture of white and brown rice, and I added some chopped mushrooms and onions to the filling. They were a hit at my potluck!
Sylvan Samaroo
[email protected]I had some trouble getting the croquettes to hold together. I think I might have used too much rice. I'll try again with a smaller amount of rice next time.
Adrian Rodriguez
[email protected]These were a bit too salty for my taste, but I think that's because I used a pre-packaged mozzarella cheese. Next time I'll use fresh mozzarella and see if that makes a difference.
Hossain Apan
[email protected]I was looking for a new way to use up some leftover rice and I found this recipe. These croquettes are delicious! They're crispy on the outside and gooey on the inside. I will definitely be making them again.
sumia akter
[email protected]These rice mozzarella croquettes are the perfect party food. They're easy to make ahead of time and they can be baked or fried. I like to serve them with a side of arugula salad.
silas sammy makokha
[email protected]I've made these croquettes several times and they're always a crowd-pleaser. I like to serve them with a marinara dipping sauce. Yum!
khayrul Khan
[email protected]These were so good! I used a gluten-free panko breadcrumb mixture and they turned out perfectly. I also used a combination of mozzarella and cheddar cheese, which gave them a really nice flavor.
Overdrive
[email protected]I made these croquettes for my family and they loved them! They're so easy to make and they're a great way to use up leftover rice. I used a mixture of white and brown rice, and I added some chopped spinach and sun-dried tomatoes to the filling. They
Usha Bhattrai
[email protected]These rice mozzarella croquettes were a hit at my dinner party! They were crispy on the outside and gooey and cheesy on the inside. I used arborio rice, which gave them a nice creamy texture. I also added a bit of grated Parmesan cheese to the breadc