Riz Isle Brevelle

• 2 1/2 cups water
• 3/4 cup uncooked regular rice
• 3/4 teaspoon salt
• 1 1/2 cups tomato juice
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons butter or margarine
• 1 1/2 teaspoons onion juice
• 5 egg yolks, beaten
• 3 tablespoons grated Parmesan cheese
• 2 egg yolks
• 1 1/2 tablespoons milk
• About 1 1/2 cups cracker crumbs
• Vegetable oil

1. Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
2. Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.
3. Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well.
4. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375u0b0) until golden brown. Drain on paper towels.

water, regular rice, salt, tomato juice, sugar, salt, pepper, butter, onion juice, egg yolks, parmesan cheese, egg yolks, milk, cracker crumbs, vegetable oil

Taken from www.myrecipes.com/recipe/riz-isle-brevelle (may not work)