The rice, when cooked and drained, should fill 3 cups.

Prepare a cream sauce of 1 pint of milk, 3 heaping tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.
Stir in 3 cups of flaky, cooked rice, while rice is still hot.

When the mixture has cooled, mold into small cone shapes with the hands, stand aside until perfectly cold.

Dip the croquettes into the whites of eggs, then roll them in fine, dried bread crumbs and fry in deep fat.

If a cube of bread browns in the fat in a little longer time than a half minute, the fat is the right temperature.