The rice croquette is a classic “boteco” appetizer, very popular and spread in the south-east region of Brazil. It is one of those delicious recipes that use up leftovers and cheap ingredients, preventing to waste them. The traditional recipe we are proposing you is really basic and simple. You are invited to enrich it, if you wish to do so, like every single Brazilian family does. So you will have your own secret!
If you have leftover rice you can also make “baked rice”.
• 300 g leftover cold white rice
• 40 g melted butter
• 1 egg
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1 tablespoon chopped green (spring) onions
• 50 g all-purpose flour
• 1 teaspoon baking powder
• 50 ml milk, approximately
• a pinch of salt and black pepper
- Mix all ingredients together – except milk – in a bowl. How to make white rice.
- Add the milk a bit at a time, just enough to make a pliable mixture. Let it rest in the fridge for at least an hour.
- Make “quenelles” using two spoons and deep fry only a few pieces at a time to avoid lowering the oil’s temperature. To test frying oil temperature dip a toothpick into it, if you see bubbles start to form around the toothpick your oil is hot enough to fry. Fry until golden brown and crispy.
- Drain on absorbent paper and serve immediately while still hot.
Yield: 15 croquettes.
• Add to the mixture chopped olives and chopped ham.
• Add to the mixture a little grated raw potatoes or mashed potatoes.
• Press 1 stringy cheese cube into the centre of each croquette.
• Shape the mixture into croquettes or balls and coat them in breadcrumbs before frying.
Posted on: 12 March 2013