Riz Isle Brevelle

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  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.
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