ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rice Croquettes

Oxmoor House
Hands-on time 25 mins
Total time 55 mins
Yield Makes about 1 1/2 dozen
Serve these crisp rice bites with your favorite rémoulade sauce.


  • 1 1/3 cups MAHATMA Extra Long Grain Enriched White Rice
  • 1/2 teaspoon salt
  • 1 1/2 cups Japanese breadcrumbs (panko), divided
  • 3 large eggs
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground pepper
  • Vegetable oil

How to Make It

  1. Bring 2 2/3 cups water to a boil over medium-high heat; add rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.

  2. Stir together rice, 1/2 cup breadcrumbs, and next 5 ingredients.

  3. Shape rice mixture into 18 (1/4-cup) balls. Dredge in remaining 1 cup breadcrumbs.

  4. Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 350° over medium-high heat. Fry rice balls, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain.