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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.) |
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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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