Saturday, June 7, 2008

Cheese-Stuffed Rice Balls

Cheese-Stuffed Rice Balls
serves 3

200g/7oz long-grain rice, cooked and cooled
2 eggs, lightly beaten
100g/4oz mozzarella cheese, cubed
100g/4oz coarse dried breadcrumbs
vegetable oil for deep-frying

• Mix together the rice and egg until well combined. Take a teaspoon of the rice and put a mozzarella cube in the centre. Top with another teaspoon of rice. Press together to form a ball. Continue until all the rice mixture has been used.
• Coat the rice balls with the breadcrumbs. Place on a baking tray, and refrigerate for at least 30 minutes. Heat enough oil for deep-frying in a heavy pan. Fry the rice balls, in batches, for 5 minutes until golden brown. Serve hot.

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