I had leftover rice and I had to use it. Ok not any rice, red wine risotto (recipe here) but you can actually do the same with any cooked rice. You basically need cooked rice, flour and water, plus a bit of oil to fry. That’s it.
Positive: perfect way to use leftover. Crispy outside and soft inside.
Negative: if you eat your rice croquettes with a salad you shouldn’t feel guilty… :)
- leftover risotto (or cooked rice)
- sunflower oil to fry
How does it work? So you have your cooked rice and you need it creamy enough to make croquettes. For 250 g cooked rice, add about 5-6 tablespoons flour, 3-4 tablespoons water and mix well. Or just adjust like I did to find the right consistency (you won’t need much).
Heat some oil (about 2-3 tablespoons) in a large skillet. When oil is hot enough, shape some rice croquettes with a spoon (but flat enough) and drop them in the skillet. Allow to fry 4-5 minutes on each side until slightly golden.
When cooked, place your rice croquettes on paper towel to absorb excess of oil.
My advice: best served immediately with a salad for a quick lunch or to offer as a starter.