Old-fashioned Rice Croquettes

Combine the hot cooked rice with beaten egg yolks in a large mixing bowl, stirring until the mixture is evenly coated.

Add salt, ground black pepper, garlic powder, chopped fresh parsley, snipped chives, and minced onion to the rice mixture, stirring well to distribute the seasonings and herbs throughout.

Spread the rice mixture on a shallow dish or baking sheet and refrigerate for at least 10 minutes until it is cool enough to handle and has firmed slightly.

Shape the chilled rice mixture into 12 oval or cylindrical croquettes, using about ⅓ cup of mixture for each one.

Place the slightly beaten egg whites in one shallow bowl and the dry breadcrumbs in another shallow bowl.

Dip each croquette into the egg white mixture, coating all sides, then roll in the breadcrumbs until evenly covered, pressing gently so the crumbs adhere.

Heat oil for deep frying in a heavy pot or deep skillet to 375°F (190°C).

Carefully place the breaded croquettes into the hot oil, working in batches to avoid overcrowding the pan, and fry until golden brown on all sides, about 2 to 3 minutes total.

Remove the croquettes with a slotted spoon and drain them on paper towels to remove excess oil.

Serve the rice croquettes warm, either as a main course or side dish.