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Oxmoor House Photo by: Oxmoor House

Rice Croquettes

Serve these crisp rice bites with your favorite rémoulade sauce.

Southern Living SEPTEMBER 2007

  • Yield: Makes about 1 1/2 dozen
  • Hands-on: 25 Minutes
  • Total: 55 Minutes


  • 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


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.

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

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

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.


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Rice Croquettes Recipe