I used chicken stock instead of water to cook the rice.
Italian Rice Croquettes
The nice thing about the recipe is that it is so versatile.
Recipe Summary Italian Rice Croquettes
I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu.Ingredients | Chicken Fried Rice Recipes
2 pounds chicken giblets
1 cup water
½ teaspoon salt
4 cups salted water
2 cups long grain white rice, uncooked
2 cups grated Parmesan cheese
½ cup marinara sauce
¼ cup dry bread crumbs
2 large eggs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1 cup dry bread crumbs for coating
vegetable oil for frying
Directions
Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.
Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.
Info | Chicken Fried Rice Recipes
prep:
50 mins
cook:
50 mins
total:
1 hr 40 mins
Servings:
40
Yield:
40 croquettes
