Baked rice croquettes: the recipe for the tasty and light variant

  • Vegetables soup
    750 ml
    • 43 kcal

  • carnaroli rice (or Rome)
    250 grams

  • Cooked ham

    100 grams
    • 43 kcal
  • sliced ​​smoked provolone
    100 grams
    • 30 kcal

  • Grated parmesan
    40 grams
    • 380 kilocalories

  • Egg

    • 0 kcal
  • Butter
    1 walnut
    • 899 kcal

  • Breadcrumbs
    to taste
    • 0 kcal

  • salt

    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the baked rice croquettes they are a lighter, but still delicious and tasty variation of the classic fried croquettes. the rice it is cooked by absorption with the hot vegetable broth then creamed with butter and parmesan; once cooled and stuffed, it is shaped into a croquette then oven-baked, for a final result that is crispy on the outside and tender. racy at heart. A quick and easy preparation, which will allow you to bring an irresistible appetizer to the table in just a few steps, perfect to serve as appetizers a dinner or aperitif for an aperitif.

In our recipe the croquettes are filled with smoked provola And Ham, but you can replace them with whatever you prefer: from vegetables and cold cuts to fine fish-based garnishes. Instead of cooked ham, you can use del salami or diced mortadella; instead of provolone, use the smoked cheese, well-dried mozzarella or other stretched cheese curds. For a vegetarian version, omit the salami and replace it with boiled peas, a few pieces of sautéed vegetables or a tomato and olive sauce.

Finally, we advise you to use a rice of the Carnaroli variety, with large tapered grain and always al dente. Find out how to prepare rice croquettes in the oven by following our instructions.

How to prepare rice croquettes in the oven

cook the rice

Pour the hot broth into a saucepan, add the rice (1) and put on low heat. Cook for about 20 minutes, stirring occasionally with a wooden spoon.


As soon as the rice is al dente and the cooking juices creamy, remove from the heat and stir in the Parmesan, a pinch of pepper and a knob of butter (2).

spreadable risotto

Pour the still hot rice on a tray, spread it with a spoon (3) and let it cool.

stuff the croquettes

Moisten your hands in a bowl filled with water, take a handful of rice and, having formed a central dimple, stuff with a piece of provolone and a little ham (4). Then close with a little more rice and give the croquette an oval shape.


Take one croquette at a time, first pass it through the beaten eggs and then in the breadcrumbs (5), so as to coat them on all sides.

cook the croquettes

Gradually place the croquettes on a baking sheet covered with baking paper (6). Bake in a static oven at 200 ° C for about 15 minutes.

serve the croquettes

After this time, switch to fan-assisted mode and continue cooking for another 5 minutes, until lightly browned. Take out of the oven and serve immediately (7).


Oven-baked rice croquettes can be stored in the refrigerator for up to 1-2 days, in a suitable airtight container. Once cooked, you can also freeze them.