Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks.

Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.

Rice And Tomato Croquettes

Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato •, cook five minutes. Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until rice is tender and liquid absorbed. Season with salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese.

Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Rice And Cheese Croquettes

1 cup rice 4 cups milk 1 cup cheese.

Salt and pepper.

1 egg.

1 cup thick White Sauce.

Cook rice in milk; when milk is absorbed add cheese, seasonings, and egg, and enough sauce to make of the consistency to shape. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Sweet Rice Croquettes

Cook one cup rice in two cups milk in double boiler, until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, shape in form of nests, dip in crumbs, egg and crumbs, and fry in deep fat, hollow downward. Drain on brown paper; fill nests with cubes of jelly.