Bring the milk to the boil. Add the rice, lower the heat and cover. Cook for 25 minutes, stirring from time to time.
Peel and chop the onion. Melt the butter in a frying pan and fry the chopped onion without allowing it to brown.
Pour the rice into a mixing bowl. Add the onion, egg, parmesan and seasoning. Mix well. Roll the mixture into small balls and roll them in breadcrumbs. Keep in the fridge for 2 hours.
Heat the frying oil in a pan. Immerse the rice croquettes in the oil, two or three at a time, and cook for 2 minutes. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with a green salad.
Use leftover rice from your Creamy Chicken in Mushroom Sauce dish for the croquettes.
No need to waste any delicious ingredients. See more Leftover recipes