Rice & Cheese Croquettes

1 c rice, uncooked (should be about 3 c if already cooked)
1 and 1/2 c grated cheese
1 beaten egg
1 tsp salt
dash of pepper
2 eggs, beaten
dried bread crumbs

Cook rice about 20 minutes or until tender.
Combine with cheese, first egg, salt and pepper.
Chill.
Shape into balls, roll in crumbs, then in eggs, then in crumbs again.
Fry till golden brown in deep fat heated to 375F.
Drain and serve.

I don't have a thermometer so kept the stove burner on medium.
These were a tasty treat! A bit fussy to make, but they'll be a nice addition to the table when we have company over sometime. The rice/cheese mixture was scooped up with a tablespoon. I think I'll make them smaller next time -- one-bite size.

Original recipe from Darlene Johnson of Selkirk, Manitoba, from the Carillon Centennial Cookbook printed in 1974.

The original called for another half-teaspoon of salt but I found it too much so have cut it back to one.