Rice Balls
Preparation time: 15 minutes | Waiting time: 2 hours | Cooking Time: 15 minutes
INGREDIENTS
400g boiled long grain rice
1 tbsp butter
Salt and pepper
For the filling:
4 tablespoons melted white cheeses
2 tablespoons finely chopped baked spicy salami
2 tablespoons fresh basil
For the frying crust:
250g flour
5 beaten eggs
400g breadcrumbs grated
1 tablespoon smoked paprika
Sunflower oil for frying
EXECUTION
Boil the rice in a ratio of 1 to 1 once all the liquids are absorbed, remove from the heat add the butter to melt and spread on a baking pan to cool.
Homogenize all the ingredients of the filling and shape balls the size of a walnut, leave in the freezer to freeze for 30 minutes.
Take a ball from the filling after they have frozen and wrap it in rice by rolling a large ball, leaving the made balls in the refrigerator for 15 minutes to cool well.
Bread the rice balls and bread them in flour then in the egg and then in the breadcrumbs that we have mixed with the paprika.
We role again for the second time the rice balls in the egg and the frying crust mix.
Leave for 1 hour in the freezer and fry in medium hot oil for 5 minutes then put the balls in a baking pan with parchment paper and continue baking in the oven for 10 more minutes.
Serve with a small chopped Greek salad cutting tomato cucumber onion in small frames along with a little olive oil, vinegar, salt.
Tip:
you can add 150g of grated pecorino cheese for spicy flavor to the filling
