Creamy rice croquettes recipe
- Cuisine: South American
- Makes 8
Ingredients1.5g bronze-strength gelatine leaf*
20g butter, chopped
1 tbsp plain flour
250ml (1 cup) milk, warmed
55g (⅔ cup) grated parmesan
50g (¼ cup) long-grain rice, cooked
1 tbsp chopped thyme leaves
1 tbsp finely chopped flat-leaf parsley
1 egg, whisked with 3 tsp water
Plain flour and panko breadcrumbs, to crumb
Vegetable oil, to deep-fry
PreparationSoak gelatine in a small bowl of water for 5 minutes or until softened. Drain, squeeze out excess water and set aside.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until starting to brown. Slowly whisk in milk and continue stirring until mixture boils and thickens. Stir in gelatine until dissolved, then strain into a bowl. Stir in cheese, rice and herbs, and season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes or until cool. Roll mixture into 8 even-sized logs.
Place egg mixture, flour and breadcrumbs in separate bowls. Dust rice logs with flour, shake off excess, then dip in egg and coat in breadcrumbs.
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, drop croquettes into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with beef skirt steak and black bean broth.
* Gelatine leaves are from delis and specialist food shops.
As seen in Feast magazine, Issue 8, pg77.
Photography by John Laurie.
If you enjoyed this Creamy rice croquettes recipe then browse more South American recipes, rice recipes, prepare ingredients in advance recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
South American Restaurants
Displaying 10 of 43 South American Restaurants.
|1.||Sporting Club Hotel||Brunswick|
|2.||Brazilian Touch Restaurant & Bar||Milton|
|4.||BlueFire Churrascaria Grill & Bar||Docklands|
|6.||El Gaucho||Fitzroy North|
|8.||Fiesta on Oxford||Bondi Junction|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
To make clarified butter gently melt unsalted butter over low heat. After time the butter will form three distinct layers - the foam on top (which is skimmed off and discarded), the milk solids (which will sink to the bottom) and the clarified butter will be left in the middle.
Made by browning butter in a pan and adding lemon juice and parsley. Usually used as an accompaniment to fish, particularly skate and plaice.