Rice Croquettes

How do you make 'um? Every time I try to form them the rice just crumbles up and falls apart. I use conventional long cooking rice. I've tried making the patties when the rice is still warm, when it's cooled off, and the next day after it's been refrigerated. HELP!

Gotcha back, sister...

Use a short grain rice, and don't wash it too much. Even better, use leftover rissoto. The starches will become the glue, so to speak.

I never even thought about using risotto; I'll try that and amborio rice as well. But my mom used to make great ones and I'm pretty sure she used plain old Uncle Bens (way back in the 60s). Do you add anything to the rice? I usually add butter when I'm cooking my rice. Is that a no no?

You can use any kind of starchy rice, Arborio Carnaroli purple sticky or even Sushi rice

Arancini (Italian Rice Balls) are most commonly filled with ragu, cheese or butter. I think they came about as a way to use leftover risotto and ragu, And may be the single dish that best represents Italy's multicultural history.

Thank you thank you but please supply the link. Now I'm excited about trying to make them again!

I don't know about the eggs in the link, seams a bit unnecessary If you use the Arborio as if you were making risotto, and chill it down all the way. there is more than enough starch to bind it for you

Thank you thank you for all the suggestions. I tried Annmarie's recipe using risotto as Stephen suggested and deleted the eggs as Michael suggested. Let it sit refrigerated overnight and patted it out into little ovals and rolled in bread-crumbs before I lightly fried them. They were wonderful!
Thanks again for taking the time to advise me.