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