Golden Rice Balls
6,5 / 10
ready in 1 hr 10 min.
Put the stock into a small pan and bring to the boil. Add the rice and cook for 15–20 minutes until tender. Drain the rice and tip into a bowl and cool.
Add 1 egg, beaten, the butter and the Parmesan and mozzarella. Mix well. With damp hands shape the mixture into small balls. Place a little flour on a plate and roll the balls in it.
Beat the remaining egg and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take one ball at a time and dip in the egg and then roll in the breadcrumbs to coat. Place the balls on a plate and chill for 30 minutes.
Heat a little oil in a frying pan and cook the rice balls for about 5 minutes, turning frequently, until golden brown. Drain on kitchen paper. Serve with tomato sauce or salsa.
Mini Arancini with tomato
Cut 6 sunblush (semi sun dried) tomatoes in half. After shaping the rice balls, push a small piece of sunblush tomato into the centre of each one. Egg, crumb and cook as in main recipe.