Rice and Cheese Croquettes

Combine:

1 cup rice
1 ½ cups grated sharp cheese
1 egg beaten
1 ½ tsp salt
Dash pepper

After Cooling:

2 eggs beaten
Dried bread crumbs

Wash rice or do not was as package directs. Drop into 2 quarts rapidly boiling salted water and cook rapidly until just tender (about 20 minutes). Drain and rinse by running hot water through it. Combine cheese, egg, salt and pepper. Chill. Shape mixture into balls, roll in crumbs then in beaten eggs and again in crumbs. Fry until golden brown in deep fat heated at 375 degrees. Drain on absorbent paper and serve hot with tart jelly or tomato sauce. Makes 5 servings