Rice Croquettes

Put rice, water, butter and salt in the top of a double boiler and cook over boiling water until very dry. With a fork, stir in the hot milk. Cook until milk is absorbed. Add well beaten egg yolks, then sugar, stirring all through the rice with a fork. Turn into a shallow pan to cool and chill thoroughly in the ice box. Form into round balls about one and one-half inches in diameter and make a small depression in each. Chill again. Dip in beaten egg, then in fine cracker crumbs or fine bread crumbs; place in frying basket and fry in deep hot fat (370°) until golden brown. Fill the depression in each croquette with jelly, and serve hot.

Serves 6.

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