In a 1-quart saucepan, beat 2 eggs until frothy. Add 4 tablespoons of cream and the rice. Cook over low heat, stirring constantly, until thickened. Stir in the butter, sugar, and salt. Cool.
Combine the remaining eggs and cream in a small bowl. Place bread crumbs in another bowl. Form the rice mixture into small balls or flat cakes. Dip into the egg mixture and roll in bread crumbs.
Heat the oil in a saucepan to 375° F. Fry croquettes until golden. Drain on paper toweling and serve with honey, maple syrup, or jam of your choice.
Croquettes can be prepared for frying the night before. Can be frozen after frying.
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Terence Janericco54Sweet/Dessert
4 large eggs]]>
6 tablespoons heavy cream]]>
2 cups cooked rice]]>
2 tablespoons butter]]>
298
4 teaspoons sugar]]>
301
pinch of salt]]>
1 cup bread crumbs]]>
oil for deep frying]]>