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Rice and Nut Croquettes



  • 3 tablespoons butter or margarine
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • Dash of cayenne
  • 1 cup milk
  • 2 teaspoons grated onion
  • 1/2 teaspoon dry mustard
  • 2 cups boiled rice
  • 1 cup chopped pecans or other nuts
  • Fine dry bread crumbs
  • 1 egg
  • 1 tablespoon water


  1. Melt butter; blend in flour, salt and cayenne.
  2. Add milk. Cook, stirring constantly, over low heat until mixture is very thick.
  3. Add onion and mustard; cool.
  4. Add rice and nuts.
  5. Add additional salt to taste. Chill.
  6. Shape into 10 or 12 balls and roll in crumbs.
  7. Blend egg with water.
  8. Coat croquettes well with egg-water mixture and dip again into crumbs.
  9. Fry in deep hot fat (380 degrees F) until brown.
  10. Drain on paper towels.
  11. Serve with tomato sauce.


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