Rice Croquettes, Savoury

Ingredients

• 1 cup White rice (Original calls for a 'teacupful')
• 2 cups Chicken or Vegetable Stock (or water) (Original calls for 'two breakfastcupfuls')
• 1 whole Small onion, finely chopped
• 1 tbsp Butter
• 1 tsp Dried mixed savory herbs
• 1 tbsp Fresh parsley, chopped (Plus extra sprigs for frying garnish if desired)
• 2 whole Eggs (Will be separated during preparation)
• 0.5 tsp Salt (Adjust to taste)
• 0.25 tsp Black pepper
• 0.5 cup Flour (For dusting)
• 1 cup Fine breadcrumbs (stale bread) (Can substitute with broken vermicelli for a 'brown network' appearance)
• 1 dessertspoon Warm water (Approx 2 tsp)
• 2 cups Vegetable oil (For frying)

Instructions

1. 1Boil the rice in the stock (or water) until it is tender and has absorbed all the liquid. The rice should be quite dry.
2. 2While rice cooks, chop the onion very fine. Fry it in the butter until tender, but do not let it brown. Add the mixed herbs and chopped parsley to the pan and cook for 2-3 minutes.
3. 3Add the onion and herb mixture to the cooked rice and mix well. Place the mixture in a warm oven to dry out further until the mixture is stiff enough to be rolled into balls.
4. 4Take the two eggs. Separate the yolk from the white of one egg (reserve this yolk for later). In a basin, beat the one whole egg and the single egg white thoroughly, but do not beat to a froth.
5. 5Add the beaten egg mixture to the dried rice. Season with sufficient pepper and salt. Mix thoroughly. Roll the mixture into balls about the size of a small walnut.
6. 6Roll the balls in flour to ensure the outside is dry. Roll them backwards and forwards on a sieve to shake off any superfluous flour.
7. 7Beat the reserved egg yolk with the warm water. Dip the floured rice balls into this mixture, then cover them completely with fine breadcrumbs (or broken vermicelli).
8. 8Let the coated croquettes stand for an hour or two to allow the breadcrumbs to get dry and set.
9. 9Heat the oil in a pan. Fry the croquettes until they are a light golden-brown color. Optionally, fry sprigs of parsley to serve with them.