2 large egg yolks (plus 1–2 whole eggs for breading)
1 tablespoon (14 g) unsalted butter
1 Fine dry breadcrumbs, as needed for coating
1 Neutral oil or lard, for deep-frying (enough to fill pot 3–4 inches / 7–10 cm deep)
1 Firm jelly (such as currant or quince), cut into small cubes
Instructions
1. Wash the rice under cold running water until the water runs clear. Place in a heavy 2-quart (1.9 L) saucepan with 3/4 cup (180 ml) boiling water and 1/2 teaspoon salt. Cover tightly and steam over low heat for 10–12 minutes, until the rice has absorbed all the water and the bottom of the pot is dry when you tilt it.
2. Scalding the milk (technique: heat whole milk in a small saucepan over medium heat until small bubbles appear around the edge and steam rises, 180°F / 82°C — do not boil). Add the hot scalded milk to the rice, stir lightly with a fork to combine without breaking the grains, cover, and continue to steam over very low heat for 12–15 minutes, until the rice is fully soft and has absorbed most of the milk. The mixture should be thick and cohesive, not soupy.
3. Remove from heat. Beat the 2 egg yolks lightly, then stir them into the rice along with the butter. Mix just until incorporated. Spread the mixture in an even layer on a shallow plate or rimmed baking sheet, press plastic wrap against the surface, and refrigerate until completely cold and firm, at least 1 hour.
4. Set up a breading station: one bowl of fine dry breadcrumbs, one bowl of 1–2 whole eggs beaten with 1 tablespoon water. With lightly dampened hands, shape the cold rice mixture into balls roughly 1.5 inches (4 cm) in diameter. Roll each ball in breadcrumbs, then cup your palms around each ball and press gently to form a nest shape (a flattened ball with a slight depression on one end). Dip each nest in beaten egg, then roll again in breadcrumbs to fully coat.
5. Pour neutral oil or lard into a deep, heavy 4–6-quart (3.8–5.7 L) pot to a depth of 3–4 inches (7–10 cm). Heat to 375°F (190°C), confirmed with a fry thermometer. Working in batches of 3–4 so as not to crowd the pot, fry the croquettes for 2–3 minutes, turning once, until deep golden brown on all sides and the coating is crisp. Transfer with a slotted spoon to a rack set over paper towels to drain.
6. While still hot, use a small spoon or the handle of a wooden spoon to press a cube of firm jelly into the depression of each croquette. Arrange the finished croquettes on a folded cloth napkin set on a platter and garnish with fresh flat-leaf parsley, or serve as a side around a roasted game bird.
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