Creamy and smooth on the inside, crisp and golden on the outside, rice takes on a new form in these croquettes. The creamy interior is a moist rice and cheese mixture and heavenly to bite into through the crisp crumb coating.
Soften onion in the heated butter, Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce4 heat.
Cover and simmer 20 minutes.
Stir in egg, cheese, basil and black pepper. Mixture should be very moist. Shape into 12-16 croquettes. depending on size desired. Roll in Bread crumbs.
Fry in 1/4 to 1/2 inch olive oil until golden and crisp. Drain. Garnish with parsley when serving.
Tips. It is best if you warm the egg with some of the hot rice before stirring it into the mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1871g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2459 | ||
Calories from Fat: 1235 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.3g | 183 % | |
Saturated Fat 39.2g | 196 % | |
Monounsaturated Fat 59.8g | ||
Polyunsanturated Fat 27.1g | ||
Cholesterol 635.7mg | 196 % | |
Sodium 772.2mg | 27 % | |
Potassium 3026.3mg | 80 % | |
Total Carbohydrate 141g | 41 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 121.8g | ||
Protein 161.3g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2459
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