Cheese Stuffed Rice Balls

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Cheese Stuffed Rice Balls
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein28.25 g(29 %)
Fat31.66 g(27 %)
Carbohydrates88.91 g(59 %)
Sugar added0 g(0 %)
Roughage6.14 g(20 %)
Vitamin A288.54 mg(36,068 %)
Vitamin D1.38 μg(7 %)
Vitamin E3.51 mg(29 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.97 mg(25 %)
Vitamin B₆0.04 mg(3 %)
Folate49.05 μg(16 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C0.71 mg(1 %)
Potassium75.41 mg(2 %)
Calcium465.89 mg(47 %)
Magnesium14.7 mg(5 %)
Iron2.58 mg(17 %)
Iodine39.6 μg(20 %)
Zinc0.64 mg(8 %)
Saturated fatty acids17.12 g
Cholesterol183.36 mg

Ingredients

for
4
Ingredients
salt
1 bay leaf
350 grams short grain rice
1 small can Saffron (0.1 grams)
50 grams grated Parmesan
2 tablespoons butter
3 eggs
freshly ground peppers
200 grams Gorgonzola
3 tablespoons Pastry flour
80 grams breadcrumbs
vegetable oil (for frying)
How healthy are the main ingredients?
GorgonzolaParmesansaltegg

Preparation steps

1.

Bring to a boil a pot of 600 ml water (approximately 2.5 cups) with salt (the brine) and bay leaf. Add the rice and cook at low heat for 20 minutes, stirring frequently. Dissolve the saffron in 2 tablespoons of warm water and stir into the rice with the parmesan. Let cool slightly, then stir in the butter and 1 egg.

2.

For breading, whisk in a deep dish the remaining egg, salt and pepper. Cut the cheese into small cubes.

3.

From the cooled rice, form walnut-sized balls. Make a well in the middle with your finger and fill with cheese cubes. Reform the ball around the cheese. Roll the balls in flour, then in the egg, then in the breadcrumbs.

4.

Fry the rice balls in portions 3-4 minutes in hot oil until golden brown. Drain on paper towels and serve immediately.