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.