Riz Isle Brevelle

Recipe from

Oxmoor House


2 1/2 cups water
3/4 cup uncooked regular rice
3/4 teaspoon salt
1 1/2 cups tomato juice
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons onion juice
5 egg yolks, beaten
3 tablespoons grated Parmesan cheese
2 egg yolks
1 1/2 tablespoons milk
About 1 1/2 cups cracker crumbs
Vegetable oil


Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.

Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.

Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well.

Chill croquettes 1 hour. Fry in 1 inch of hot oil (375°) until golden brown. Drain on paper towels.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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