8 de June, 11 Desserts Rice Pudding Croquettes
Normal 4 rations 60 minutes
Rice Pudding Croquettes

Surprise your family with these sweet croquettes, our own version of the traditional and essential rice pudding. We can eat them hot, just-made, or let them cool and serve them with ice cream or fruit sauce as a summer pudding.

  • Ingredientes:
    • 100gr. rice, 200gr. cream, 250gr. whole milk, one lemon peel (un-treated), one cinnamon stick, 100gr. sugar, 20gr. butter, 40gr. Corn flour (mixed with 50cc. cold milk), 500cc. Hojiblanca extra virgin olive oil for frying. Flour, eggs and breadcrumbs for breading the croquettes. Icing sugar and ground cinnamon for serving.

  • Method:
    • Heat the cream and the milk in a thick-bottomed non-stick pan. Add the rice, cinnamon and lemon peel and leave to cook on a very low heat, simmering for about 25-30 minutes, stirring frequently with a wooden spoon.

      Take out the cinnamon and lemon peel. Add the sugar, butter and corn flour (diluted in 50cc. cold milk). Keep cooking on a low heat for another 5 minutes until you get a thick cream, stirring it with a spatula and being careful that it doesn’t stick to the bottom. Take off the heat and pour it into a deep bowl, leaving it to cool until it solidifies.

      Cut out tablespoons of the mixture, forming balls with damp hands. Cover with the flour, beaten egg and breadcrumbs and fry in a large amount of hot oil. Drain on kitchen towel and put aside.

  • Tips:
    • When serving these rice pudding croquettes, roll them in icing sugar and ground cinnamon, according to taste. They can also be eaten cold, accompanied by ice-cream or fruit sauce.

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