Main Dishes, Rice Dishes

Italian Rice Croquettes

  • 1 3/4 cups Rice
  • 1 Chicken boullion cube
  • 2 1/2 cups Milk
  • 1/2 pound Chicken livers, chopped
  • 4 tablespoons Butter
  • 4 tablespoons Finely chopped onion
  • ~ Salt & freshly ground black pepper
  • 2 Eggs, well beaten
  • 1/2 cup Grated Parmesan cheese
  • 4 tablespoons Finely chopped parsley
  • ~ Breadcrumbs
  • 1 1/4 cups Tomato sauce
  • ~ Fat, for deep-frying

    • Crumble chicken stock cube into milk and bring to a boil. Add rice and cook, stirring occasionally, until rice is tender but not soft. Add hot water from time to time to keep rice from sticking. Drain and cool.

    Sauté chopped chicken livers in butter with finely chopped onionuntil livers are cooked. Season liversto taste with salt and freshly ground black pepper, and fold into rice with 1 egg, well beaten, grated Parmesan cheese and finely chopped parsley. Mix well and roll into balls or cork shapes. Roll in breadcrumbs, and then in remaining well-beaten egg, and then in breadcrumbs again. Chill.

    When ready to serve, fry in deep hot fat. Serve with tomato sauce.

    Makes 4 to 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!