Rice and Cheese Balls Recipe



Rice and Cheese Balls Recipes

Ingredients :

1 1/2 cups regular long-grain rice (before cooking)

1/8 tsp nutmeg

1/4 tsp black pepper

3 tbsp grated Parmesan cheese

2 eggs

1/4lb Mozzarella cheese, cut in 1/4 inch cubes

1 tbsp grated Parmesan cheese

pinch salt

1 tbsp finely chopped parsley

oil for deep frying

1/3 cup all-purpose flour (approx.)

1/2 cup fine dry bread crumbs (approx.)

Method :

Cook rice as directed on package. Stir in nutmeg, 1/4 tsp (1ml) pepper and 3 tbsp (45ml) Parmesan cheese lightly with a fork. Cover with transparent wrap and chill well. Beat the eggs with a fork in a shallow dish (a pie pan is fine). Combine Mozzarella cheese cubes, 1 tbsp Parmesan cheese, pinch salt, 1 tbsp of the beaten eggs (the rest will be used later) and parsley shortly before you plan to make the rice balls. Heat oil in deep fryer to 400F (205C). Dip hands into cold water, shake to remove excess and put a heaping tablespoon of the cold rice in the palm of the hand.

Add a heaping teaspoon of the Mozzarella cheese mixture to the centre of the rice and cover with another heaping tablespoon of rice. Shape into a ball about 2 inches (5cm) in diameter. Continue in the same way until all rice and cheese are used. Set each ball on waxed paper as it is shaped and dampen hands with cold water before starting each one. Put the flour in a shallow dish and the bread crumbs in another. Roll each ball first in flour to coat lightly, then in beaten egg and finally in bread crumbs. Fry, a few at a time, in the hot oil until golden, about 5 minutes. Keep hot in a low oven until all are fried. Good for lunch with salads or with meat dishes.

Serves 6


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