Italian Rice Croquettes

Italian Rice Croquettes

Chef John

"I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu."
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1 h 40 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 40 servings


  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
  2. Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
  3. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  4. Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
  5. Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
  6. Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
  7. Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.


  • Cook's Note:
  • Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.


Read all reviews 5
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I followed the recipe as directed with the exception of the meat. I used a mild Italian sausage in place of the giblets. I found the delicious and will make them again.

Was very good. I was suprized!

I will be making these again! I had to make substitutions but this recipe is so versatile you could really just go through your pantry and throw something together. I used jasmine rice and morni...

These were tasty. We are a mostly vegetarian family so, we skipped the giblets but added some flavored tvp crumbles and a small piece of fresh mozzarella to the center of the rice balls. A goo...

Agreed that you could make it however you want. I used chopped chicken and risotto, seasoned it up a little more and my book club was impressed. Thanks, it was worth the time!

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