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This is great to bring to functions (finger food).
In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). Should have enough oil to completely cover rice balls. Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
|Time:||45 Minutes Preparation Time|
15 Minutes Cooking Time
By LRP from LWL, MA.
Good to bring along
In a large mixing bowl add garlic powder, rice, mozzarella cheese, eggs, salt and pepper, mix well. Let set for 15 minutes at room temp to achieve a forming consistency. With your hands, make 1-2 inch balls out of the mixture.
In a medium size shallow dish mix dried bread crumbs with Parmesan cheese and blend. Roll the rice balls in mixture, coat evenly.
Preheat oven to 425 degrees F. Place the rice balls on a non-stick Silpat or cookie sheet and bake for 17-20 minutes or until golden brown.
Serve as an appetizer with Alfredo or Marinara Sauce.
This dish goes nicely with a plate of fresh sauteed vegetables
|Time:||25 Minutes Preparation Time|
20 Minutes Cooking Time
Source: Rice Recipes
By LRP from LWL, MA