Welcome to this new chapter of Paulina Cocina, my friends! Today I bring you some rice croquette recipes that will make your heart explode with happiness ... Metaphorically speaking, of course. I only have love to give you, and I express it in the form of recipes.
In today's episode, I'll show you how to make baked and fried rice croquettes in three different ways that will rock! Come on in and see, my dears. And may the force be with you.
About these rice croquettes
The first recipe I'm bringing you is the classic one. What young people today call it (nostalgic music plays as I say this in a grandmotherly voice), "the old reliable one." Got leftover rice and don't know what to make? Yes, croquettes. You can add whatever you want, and they'll always be delicious! If you want to learn how to make rice croquettes, this option is a must.
The second recipe is for the rice croquettes eaten in southern Italy , the beloved arancini… I can assure you, they mark a before and after in your life. “Arancini” in Italian means little orange, and they get their name from the color they acquire thanks to saffron. They are served as appetizers and are classics from the Sicilian region. If you've had the pleasure of trying them, you know I'm not exaggerating when I say they're the most delicious rice croquettes in the universe. And if you haven't, here's the recipe. Try it, you'll be a little happier.
The third (and not least) recipe is a dessert! Rice croquettes for dessert, Paulina? Are you crazy? Yes sir. Sweet rice croquettes, and no, I haven't gone crazy yet... I think.
Finally, remember that you can prepare these rice croquettes baked or fried, depending on which option you prefer! Tell me which recipe you liked best! And enjoy!
How to make classic rice croquettes
Ingredients
- 2 cups of cooked rice
- 1 onion
- 1 garlic clove
- Parsley
- Salt
- Pepper
- Olive oil
- Egg and breadcrumbs
Step by step
- Finely chop
- Add the rice and mix well. Taste and adjust the flavors if necessary.
- Let it cool.
- Make small balls and dip them in beaten egg.
- Breading and frying.
Recipe for Arancini di riso, Italian-style croquettes
Ingredients
- 500 gr of rice (preferably round grain)
- 1.2 liters of water
- 3 egg yolks
- 100 g of Parmesan cheese
- 30 gr of butter
- 300 gr of Bolognese sauce
- 75 gr of cooked peas
- 100 g of mozzarella cheese
- Salt
- Pepper
- Saffron
- For breading: egg and breadcrumbs.
- Frying oil
How to prepare Italian rice croquettes step by step
- In a pot, bring the water to a boil. When it boils, add a pinch of salt and the rice.
- Cook over medium heat until tender and all the water has evaporated. The rice will be tender and slightly sticky.
- While the rice is cooking, heat a splash of water with the saffron in a small pot. Bring to a boil and turn off the heat.
- When the saffron water has cooled, add the egg yolks and mix until combined. Set aside.
- Once the rice is cooked, add the saffron water and egg yolk mixture. Stir until the rice absorbs the liquid.
- Add the melted butter and Parmesan cheese. Mix all ingredients well. Spread the rice on a plate and let it cool completely.
- Place the filling in separate bowls to keep it handy: the peas, the Bolognese sauce, and the diced or grated mozzarella cheese.
- To form the arancinis, or Italian rice croquettes, spread them out in your hand, using it as a bowl. Place the filling in the center of your palm: a little of the sauce, the peas, and the mozzarella cheese. Be careful not to overdo it so the croquette doesn't explode!
- Any leftover rice in your hand will be used to cover the ingredients placed as filling. If there isn't enough, add a little more from the dish. Form a ball and cover all the ingredients. To give it its characteristic shape, just press the tip a little.
- Dip in beaten egg and then breadcrumbs. Fry. Ready! One of the tastiest rice croquettes you'll ever try!
As I mentioned above, if you want to make rice croquettes in the oven, that's no problem . We'll handle them as if they were Milanese! That is, if you want to bake them in the oven, simply place them in a pan with oil and bake for a while at 200º until they're ready!
For dessert: Sweet rice croquettes!
Ingredients
- 1/2 liter of milk
- 75 g of rice (preferably round grain)
- 70 g of sugar
- Vanilla essence
- The skin of a lemon
- 1 cinnamon sprig
- Wheat flour
- Egg and breadcrumbs for breading
- Powdered sugar (icing sugar) and ground cinnamon for serving.
- Oil
Step by step
- In a pot over high heat, place the milk, rice, lemon peel, and cinnamon stick. When it comes to a boil, lower the heat so it continues to simmer but does not allow the milk to rise. It's very important to stir constantly so the rice doesn't stick to the bottom.
- Once the rice pudding has thickened, after approximately 50 minutes, add the sugar and cook for 10 more minutes before removing from the heat.
- Transfer to a serving dish and cover with plastic wrap, which will be in contact with the rice. This will prevent a hard layer of dry rice from forming on top.
- Once the rice has reached room temperature, refrigerate for a couple of hours. If possible, overnight is even better! This way, the rice absorbs all the milk, resulting in a much creamier, creamier texture than ever before for these sweet rice croquettes.
- Shape into walnut-sized croquettes. Coat them in flour, beaten egg, and breadcrumbs, then fry!
- Once fried, place them on absorbent paper to dry the excess oil.
- When plating, sprinkle with icing sugar and cinnamon to taste.
- Serve immediately, without letting it cool.
You have to use round rice, called carnaroli. It's the same kind used to make risotto.
With all due respect, I'll share a secret for those who can't form balls. The key—it's not really a secret—is to let the rice cool. This way, it has the consistency of jelly. It's easier to form balls. Cheers!
If the rice has grains that separate, they process it and that's it, it becomes a paste.
Hello. I think the rice should be twice as thick as Carolina rice to prevent the croquettes from falling apart. Once cooked, it becomes like pasta.
Just like everyone else, it's impossible to make the balls. How do I "dry" the rice? Anyway, I'll make tortillas, like other people mentioned, and that's it.
Some people put grated cheese on the onion, etc.
And when the rice is hot, the cheese melts, let it
cool. They pass the balls through flour, beaten egg,
and then the breadcrumbs turned out well
. Although it gets a lot of things dirty...
Excellent!! I made them fried and baked. I added a little bit of thick white sauce because the rice I had was the kind that doesn't boil over and gets very separated. This is my first time making rice croquettes! ♀️Thanks!
The little balls are not made, it is impossible.
Gustavo, the grains separate because you wash them. If you don't wash them, they look like a white rubber that helps to form when they cool.
I made them a few weeks ago, and it happened to me! The same thing I read in a comment: impossible to blend them. The reason? I suppose it's because the rice "never overcooks." I tried over-boiling it so the starch would act as a binder, but nothing worked. I also had to add egg and flour.
Anyway, I think this recipe calls for rice that's half-sticky, not loose grains. 😉
How do I bake them? Because all the recipes say to fry them.
Great recipes! To ensure they have the perfect texture for handling the balls, I prepare the rice like a risotto. It should be creamy, and if the rice is a little overcooked, even better. Greetings from Uruguay.
Hi, I have a question. What do you mean by lard? I know lard as the fat extracted from animals. Is that what the recipe calls for, or is it butter? It's milk-based. I hope you can answer, and thanks for the recipes.
To those who struggled to make them and to those who are going to make them. Make sure the rice isn't too wet, otherwise it will be impossible and you'll end up adding flour, like a comment I read. I made them and they came out delicious.
Can they be made and frozen for another occasion?
Hi Paulunina, I couldn't make the croquettes. I ended up mixing the egg and even adding flour... I ended up making a rice tortilla... delicious, but I made a mess in the kitchen as if I'd cooked for 20 people.
Hi Paulina. I'm having trouble forming the balls... I finally got everything together... The egg bread is like the hamburgers... Now to try them!!
Pauliiina, I made the rice croquettes,,,,, great
Paulina, Paulina... I can't make classic croquettes because the cooked rice I use has separate grains and doesn't stick together, so they don't form balls, especially when I add cooked vegetables. I usually fix this with a really thick white sauce, but I have trouble getting it just right. Do you have any tips? Thanks, genius!