Italian Rice Balls

This is another way to get rid of leftover rice - nothing special but delicious and you can make different variations depending on what you have in your refrigerator. This recipe was adapted from an Italian cookbook written by Rosanna Zanbon Kato.

Ingredients

2 Cups Leftover Rice (a mixture of polished and unpolished rice) with Barley Grits

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Tomato Sauce

Salt, Black Pepper, Chili, Oregano

8 Pieces of Arzúa-Ulloa Cheese

2-4 Tbsp Flour

1 Egg

1 Cup Bread Crumbs

Sunflower Oil (for deep frying)


Step 1: Heat-up the olive oil and fry the rice so that the grains are separated and coated with oil.

Step 2: Add the tomato sauce, oregano, salt, pepper and chili and cook for a bit longer, then remove from heat.

Step 3: Divide the contents of the pan into 8 parts.

Step 4: Make balls and put bits on cheese into the center.

Step 5: Dip the rice balls in the flour -->egg --->bread crumbs and deep fry it at 180C.