Rice and Cheese Balls
This recipe involves making rice balls filled with a mixture of Mozzarella cheese, Parmesan cheese, salt, and parsley, and then frying them until golden brown. To make the rice balls, cooked rice is mixed with nutmeg, pepper, and Parmesan cheese, then chilled. The rice is then shaped into balls with the cheese mixture inside, coated in flour, beaten egg, and breadcrumbs, and deep fried until golden. The recipe is suitable as a side dish for meat dishes or as a lunch option with salads.
Equipment
- pot
- fryer
- beater
- 2 shallow dish
- waxed paper
- bowl
Ingredients
- 1 1/2 cups Regular Long-Grain Rice (before cooking) - 375 ml
- 1/8 tsp Nutmeg - 0.5 ml
- 1/4 tsp Black pepper - 1 ml
- 3 tbsp Grated Parmesan Cheese - 45 ml
- 2 Eggs - 2
- 1/4 lb Mozzarella Cheese, cut in 1/4 - inch (0.5 - cm) cubs - 115 ml
- 1 tbsp Grated Parmesan Cheese - 15 ml
- pinch Salt - pinch
- 1 tbsp Finely Chopped Parsley - 15 ml
- Oil For Deep Frying
- 1/3 cup All - Purpose flour (approx.) - 80 ml
- 1/2 cup Fine dry Bread Crumbs (approx.) - 125 ml
Notes
To make these delicious rice balls, start by cooking rice according to the package instructions. Once the rice is cooked, stir in nutmeg, 1/4 tsp (1 ml) pepper, and 3 tbsp (45 ml) of Parmesan cheese with a fork. Cover the rice with transparent wrap and chill well.
Next, beat the eggs in a shallow dish (such as a pie pan). Shortly before shaping the rice balls, combine Mozzarella cheese cubes, 1 tbsp (15 ml) Parmesan cheese, a pinch of salt, 1 tbsp (15 ml) of the beaten eggs (the rest will be used later), and parsley.
Heat oil in a deep fryer to 400 °F (205 °C). To shape the rice balls, dip your hands into cold water, shake to remove excess, and place a heaping tablespoon of the cold rice in the palm of your hand. Add a heaping teaspoon of the Mozzarella cheese mixture to the center of the rice and cover with another heaping tablespoon of rice. Shape the mixture into a ball about 2 inches (5 cm) in diameter. Repeat until all of the rice and cheese are used, and set each ball on waxed paper as it is shaped. Dampen your hands with cold water before starting each ball.
In two shallow dishes, place flour in one and breadcrumbs in the other. Roll each rice ball first in flour to coat lightly, then in the beaten egg, and finally in breadcrumbs.
Fry a few rice balls at a time in the hot oil until golden, about 5 minutes. Keep the cooked rice balls hot in a low oven until all are fried. These rice balls are perfect for lunch with salads or as a side dish with meat dishes.
Nutrition
Calories: 320kcal
