Easiest Way to Cook Delicious Rice Croquette (Vegetarian)

Rice Croquette (Vegetarian). Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Season to taste with some onion powder, garlic powder, salt, and pepper. Form the rice mixture into a golf ball-size. (If the mixture is too soft to form, cool it down in the refrigerator.) Directions.

In a large saucepan, heat the butter or oil over medium heat. Beat eggs, then add to mixture and stir to combine. Shape the rice mixture into patties and coat with bread crumbs. You can cook Rice Croquette (Vegetarian) using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rice Croquette (Vegetarian)

1. You need 3 cups of Steamed Rice.
2. Prepare 3 Tbsp. of Flour (total).
3. Prepare 1 Tbsp. of Butter or Margarine.
4. It's 1 cup of Milk.
5. You need 1 cup of Shredded Cheese (any kind).
6. It's 2 of eggs.
7. Prepare 1/2 cup of Bread Crumbs.
8. It's of Vegetable Oil for frying.
9. Prepare of Salt and Pepper.
10. Prepare of Onion Powder, Garlic Powder (to taste).
11. Prepare of Tomato Sauce (for final presentation to taste).

Heat sunflower oil in stainless steel pan until hot. Throw a grain of rice mixture in hot oil. If the piece rises, it's hot enough. Use slotted spoon to drop croquettes in oil.

Rice Croquette (Vegetarian) step by step

1. In a small saucepan over medium heat, melt 1 Tbsp. of butter or margarine. Add 1 Tbsp. of flour and stir until the butter and flour are well combined..
2. Pour in 1 cup of milk, stirring constantly as it thickens. Season with some salt and pepper. Set aside..
3. In a bowl, combine 3 cups of steamed rice, the white sauce and 1 cup of shredded cheese, and Mix well. Season to taste with some onion powder, garlic powder, salt, and pepper..
4. Form the rice mixture into a golf ball-size. (If the mixture is too soft to form, cool it down in the refrigerator.).
5. First flour the ball in 2 Tbsp. of flour. Then dip it in 2 whisked eggs Then press it into ½ cup of bread crumbs. Tap off excess. Repeat with the remaining rice mixture..
6. Pour about 3 inches of vegetable oil into a skillet and heat the oil over medium heat. (Drop a small solid bit of some bread crumbs into the oil to check that the oil is hot enough. If the bread crumbs float with bubbles, the oil is ready.).
7. Add the balls to the oil 3 or 4 pieces at a time. Fry for 1 minute on each side. Repeat with the remaining rice ball..
8. Drain on a metal rack. (This makes the croquette texture crunchy.).

Gently move pan sideways to coat croquettes. Preparation: > In a medium saucepan add arborio rice and water and bring to boil. Add chicken bouillon/ stock cube and reduce heat to low. > In the meantime, sauté the onion and garlic for a couple of minutes. When ready -and rice is halfway cooked-- add the sauté onion and garlic plus grated pumpkin to the rice. Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.