Monday, October 5, 2015
This is a fun and easy snack to make. It also works well as an appetizer for a main meal. The soft rice and melted mozzarella are yummy and have a great texture.
Prep time: 30 minutes
Cook time: 5 minutes
1 1/4 cups cold, cooked Arborio or other risotto rice
Ground black pepper
1 ball of buffalo mozzarella, cut into cubes
1 egg, beaten
2 slices toast, for bread crumbs
Olive oil, for deep frying
Salsa dip, to serve
Salad, to serve
1. Generously season the cold, cooked rice with black pepper. Roll the rice into 12 evenly sized balls.
2. Push a cube of cheese into the center of each ball, then cover so that the cheese is enclosed.
3. Roll each ball in the egg and then roll in the bread crumbs (toast that's been turned into crumbs in a food processor).
4. Deep fry the balls in olive oil over medium heat for 2-3 minutes, or until golden brown.
Variation: Buy a salsa dip to serve with the rice balls. You can make this dish into a light meal by adding vegetables. Try a fresh garden salad with cherry tomatoes and cucumber slices.