Side Dishes:

Rice Croquettes

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Ingredients

1/2 cup long-cooking white rice
2 cups milk
3 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon butter
2 eggs, beaten
20 saltine crackers, crushed on wax paper
2 cups canola oil

Instructions

Cook rice and milk in 2-quart saucepan over medium heat, stirring frequently, until rice is tender (about 45 minutes). Add 3 eggs, sugar, salt and butter. Remove from stove, let cool. Chill in refrigerator for 24 hours. To make croquettes: Shape 1 tablespoon of rice mixture into an egg-shape. Dip into beaten egg and roll in cracker crumbs. Fry in oil at 325 degrees until light brown on all sides, about 3 minutes. Serve warm. Makes 16 croquettes.

Kristin Miller
Bettendorf