1/2 c. chopped onion
1 1/2 tbsp. sweet butter
1 c. rice
2 tbsp. chopped parsley
2 1/2 c. chicken broth
1 egg
1/2 c. Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. pepper
3/4 c. dry bread crumbs
1/4 - 1/3 c. olive oil
Parsley for garnish

Soften butter; add rice, saute until glazed, stir in parsley and broth, bring to a boil, reduce heat, cover, simmer 20 minutes. Stir in egg, cheese, basil and pepper. Mixture should be very moist. Shape into 12 to 16 croquettes. Roll in bread crumbs. Fry in the olive oil until golden brown. Drain and serve.