RICE CROQUETTES

1/2 lb. rice

2 eggs

4oz. parmesan cheese

2T. chopped parsley

1 cup toasted breadcrumbs

2 cups peanut oil

salt and pepper

Wash and boil rice in 3 quarts of salted water for about 25 minutes or until soft. Drain and cool. Beat eggs lightly; add to rice. Add cheese and parsley; mix thoroughly. Roll in small balls, dip in brad crumbs; fry in deep hot oil about three minutes or until golden brown.