Cheddar Rice Fritters

Name: Cheddar Rice Fritters
Yield: 4 servings
Ingredients: 1 1 cup water; 1 1 cup whole milk; 1 1 cup (7 ounces) long-grain white rice; 1 1/4 lb coarsely grated sharp Cheddar (1 1/2 cups); 1 2 tablespoons unsalted butter, softened; 1 3 scallions, finely chopped; 1 1 1/4 teaspoons salt; 1 1/2 teaspoon black pepper; 1 2 large eggs, lightly beaten; 1 1 1/2 cups fine dry plain bread crumbs; 1 About 6 cups vegetable oil; 1 Accompaniment: chile vinegar dipping sauce; 1 a deep-fat thermometer

From the kitchen of Carly

Creamy rice bound with sharp Cheddar and scallions, formed into crispy-edged fritters. The cheese melts through every bite, while bread crumbs toast to golden brown. Serve warm as a side or light lunch that feels indulgent but stays clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup water
11 cup whole milk
11 cup (7 ounces) long-grain white rice
11/4 lb coarsely grated sharp Cheddar (1 1/2 cups)
12 tablespoons unsalted butter, softened
13 scallions, finely chopped
11 1/4 teaspoons salt
11/2 teaspoon black pepper
12 large eggs, lightly beaten
11 1/2 cups fine dry plain bread crumbs
1About 6 cups vegetable oil
1Accompaniment: chile vinegar dipping sauce
1a deep-fat thermometer

Instructions

Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.