Riz Isle Brevelle

Recipe from Oxmoor House

More 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


  1. Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
  2. 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.
  3. Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well.
  4. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375°) until golden brown. Drain on paper towels.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Riz Isle Brevelle Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy