Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup Arborio rice||1/3 cup plain dried bread crumbs|
|1 vegetable bouillon cube||vegetable oil, for deep-frying|
|1/2 cup Gruyere||fresh basil leaves, for garnish (optional)|
|2 tbsp pesto|
Bring the rice, bouillon, and 3 3/4 cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.
Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.
Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.
Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf