Instructions: In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. In an electric skillet, heat 1/4 in of oil to 365. Fry croquettes, a few at a time, for 3-4 minutes or until crist and golden, turning often.

Drain on paper towels. Garnish with parsley if desired.

YIELD: 16
croquettes

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