tells us how to make three delicious rice croquettes to enjoy at any time of the day. Sweet and savory options, everything you were looking for.
Classic rice croquettes
What do we need?
- 2 cups of cooked rice
- 1 onion
- 1 clove garlic
- Parsley
- Salt
- Pepper
- Olive oil
- Egg and breadcrumbs
Step by Step
- Chop finely chop the onion and garlic and sauté. Once they are well cooked, add the finely chopped parsley, salt, pepper and, if you want, you can add ham, cheese, other herbs… Whatever you want.
- Add the rice and mix well. Taste and adjust flavors if necessary.
- Let cool.
- Make small balls and pass through beaten egg.
- Bread and fry.
Arancini di riso, Italian style croquettes
What do we need?
- 500 g of rice (preferably round grain)
- 1.2 liters of water
- 3 egg yolks
- 100 g of parmesan cheese
- 30 gr of butter
- 300 gr bolognese sauce
- 75 g of cooked peas (peas)
- 100g mozzarella cheese
- Salt
- Pepper
- Saffron
- To bread: egg and breadcrumbs.
- Oil for frying
Step by Step
- In a pot, bring the water to a boil. When it comes to a boil, add a pinch of salt and the rice.
- Cook over medium heat until ready and all the water has evaporated. The rice will be tender and a little “sticky”.
- While the rice is cooking, in a small pot we heat a splash of water with the saffron. Bring to a boil and turn off.
- When the saffron water is cold, add the yolks and mix until combined. Reserve.
- Once the rice is ready, add the saffron water mixture and the yolks. Stir until the rice absorbs the liquid.
- Add the melted butter and Parmesan cheese. Mix well all the ingredients. Spread the rice in a bowl and let it cool well.
- Put the filling in different bowls to have them on hand: the peas, the bolognese sauce and the diced or grated mozzarella cheese.
- To form the arancinis or Italian rice croquettes, you have to spread them over your hand using it as a bowl. In the center of the palm of the hand we put the filling: a little of the sauce, the peas and the mozzarella cheese. Be careful not to overdo it so that the croquette doesn’t explode!
- The rice that is “left over” in your hand will serve to cover the ingredients placed as filling. If it is not enough, add a little more from the source. It should be formed into a ball and cover all the ingredients. To give it the characteristic shape, you only have to squeeze the tip a little.
- Pass through beaten egg and then through breadcrumbs. Fry. Ready! One of the tastiest rice croquettes you will ever try!
As I mentioned above, If you want to make baked rice croquettes, there is no problem., let’s maneuver with the croquettes as if they were Milanese! That is, if you want to make them in the oven, you simply put them in a dish with oil to bake for a while at 200º until they are ready!
For dessert: Sweet rice croquettes
What do we need?
- 1/2 liter of milk
- 75 g of rice (preferably round grain)
- 70 g of sugar
- Vanilla
- the skin of a lemon
- 1 cinnamon stick
- Wheat flour
- Egg and breadcrumbs for breading
- Powdered sugar (icing sugar) and powdered cinnamon to serve.
- Oil
Step by Step
- In a pot over high heat, put the milk, rice, lemon peel and cinnamon stick. When it comes to a boil, lower the heat so that it continues to boil but without the milk rising. Very important: stir constantly so that the rice does not stick to the bottom.
- Once the rice pudding has thickened, approximately 50 minutes later, add the sugar and cook for a further 10 minutes before removing from the heat.
- Transfer to a bowl and cover with plastic wrap in contact with the rice. This will prevent a hard layer of dry rice from forming on top.
- Once the rice is at room temperature, place it in the refrigerator for a couple of hours. If it can be all night better! This ensures that the rice absorbs all the milk and becomes much creamier and with the texture that is sought for these sweet rice croquettes.
- Shape croquettes the size of a walnut. Pass them through flour, beaten egg, breadcrumbs and fry!
- Once fried, place them on absorbent paper to dry the excess oil.
- When plating, sprinkle with icing sugar and cinnamon powder to taste.
- Serve immediately, without letting it cool.