A very interesting way to serve the usual boiled rice. The addition of cheese and aromatic basil makes the rice balls perfect for a family dinner or lunch.
It is necessary
- - 255 g of rice;
- - 1600 ml of vegetable broth;
- - salt;
- - 65 ml of olive oil;
- - 35 g dried basil;
- - 55 g parmesan cheese;
- - 165 g mozzarella (about 22 small balls):
- - 3 eggs;
- - 155 g of bread crumbs;
- - 35 ml of vegetable oil.
Instructions
Step 1
Rinse the rice and transfer to a skillet with well-heated sunflower oil. Fry the rice thoroughly for about 16 minutes so that each rice is transparent. Then add a little vegetable broth to the pan, salt, stir and cook over low heat for about 2 minutes.
Step 2
Then continue to pour in the broth little by little and cook the rice, stirring it constantly. Once the rice is ready, add dried basil and parmesan, which should be grated on a fine grater first.
Step 3
Mix everything, cool slightly and refrigerate for 23 minutes. Beat eggs in a small bowl. Take the cooked rice out of the refrigerator and divide it into 22 even pieces, from which to form small balls.
Step 4
Place one piece of mozzarella inside each ball. Soak each ball in beaten eggs and sprinkle with breadcrumbs.
Step 5
Place the prepared balls on a large platter and refrigerate for 35 minutes.
Step 6
Heat the oil thoroughly in a frying pan and fry each ball until golden brown. Then put them on paper towels to absorb excess fat.
Step 7
Serve rice balls on plates, sprinkle with herbs.
