1/2 c. chopped onion
1 c. med. grain or Italian rice
1 egg
1/4 tsp. black pepper
1 1/2 tbsp. sweet butter
2 1/2 c. chicken broth
1/2 c. Parmesan cheese
1/2 - 3/4 c. dry bread crumbs
2 tbsp. chopped parsley
1 tsp. dried basil leaves
1/4 - 1/3 c. olive oil

Soften onion in heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Stir in egg, cheese, basil and black pepper. Mixture should be very moist. Shape into 12 to 16 crouquettes. Roll in bread crumbs. Fry in 1/4" to 1/2" olive oil until golden crisp. Drain.