Rice Croquette

The outside of the dish is fresh and also the within is crummy and smooth! it's delicious, straightforward and a good dish for meal party! additionally children can love it!!
50 minutes


  • 20 croquettes
  • 3 cups Steamed Rice
  • 3 Tbsp. Flour (total)
  • 1 Tbsp. Butter or spread
  • 1 cup Milk
  • 1 cup cut Cheese (any kind)
  • 2 eggs
  • 1/2 cup Bread Crumbs
  • Vegetable Oil for preparation
  • Salt and Pepper
  • Onion Powder, Garlic Powder (to taste)
  • Tomato Sauce (for final presentation to taste)


  1. In a tiny cooking pan over medium heat, soften one Tbsp. of butter or spread. Add 1 Tbsp. of flour and stir till the butter and flour are well combined.
  2. Pour in one cup of milk, stirring perpetually because it thickens. Season with some salt and pepper. Set aside.
  3. In a bowl, mix three cups of steamed rice, the bechamel sauce and one cup of cut cheese, and blend well. Season to style with some onion powder, garlic powder, salt, and pepper.
  4. Form the rice mixture into a golf ball-size. (If the mixture is simply too soft to create, change state down within the white goods.)
  5. First flour the ball in a pair of Tbsp. of flour. Then dip it in a pair of whisked eggs Then press it into ½ cup of bread crumbs. faucet off excess. Repeat with the remaining rice mixture.
  6. Pour regarding three inches of oil into a frying pan and warmth the oil over medium heat. (Drop atiny low solid little bit of some bread crumbs into the oil to ascertain that the oil is hot enough. If the bread crumbs float with bubbles, the oil is prepared.)
  7. Add the balls to the oil three or four items at a time. Fry for one minute on all sides. Repeat with the remaining rice ball.
  8. Drain on a metal rack. (This makes the dish texture fresh.)

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