Italian Rice Croquettes

1 Review 1 Pic
  • Prep

    50 m
  • Cook

    50 m
  • Ready In

    1 h 40 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 40 croquettes

Directions

  1. Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
  2. Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
  3. 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.
  4. Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
  5. 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.
  6. 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.
  7. 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.

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Review (1)

Rate This Recipe
Josh and Bunny
2

Josh and Bunny

Was very good. I was suprized!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 99 cal
  • 5%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Italian (Arborio) Rice Pudding