Rice balls- 1/3 cup grated parmesan cheese
- 2 eggs
- 1 tablespoon dried basil or parsley
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt to taste (or 1 tsp)
- 2 1/4 cups chicken stock or water
- 1 cup uncooked white rice
- 1 1/2 cups dried breadcrumbs
- 2 cups olive oil or vegetable oil
- 1/2 cup mozzarella cheese, in cubes (optional)
- In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
- Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
- Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
- Pour bread crumbs into a shallow dish.
- Dampen your hands with water and create 25mm (1-inch) balls from the rice mixture, then coat each one with bread crumbs.
In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature 180c (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.- Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
- Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
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