Italian Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 720 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- salt
- 1 bay leaf
- 350 grams short grain rice
- 1 sm can Saffron (0.1 g)
- 50 grams grated Parmesan
- 2 Tbsps butter
- 3 eggs
- peppers (from the mill)
- 200 grams Mozzarella (Or gorgonzola)
- 3 Tbsps Pastry flour
- 80 grams breadcrumbs
- vegetable oil (for frying)
- fresh bay leaves (for garnish)
Preparation steps
Bring a pot of 600 ml (approximately 2 1/2 cups) salted water and bay leaf to a boil, pour in the rice and allow to swell at low heat for about 20 minutes, stirring frequently. Dissolve the saffron in 2 tablespoons warm water and stir with the Parmesan into the rice, let cool slightly, then stir in the butter and 1 egg.
For breading, whisk together the remaining eggs in a deep dish or similar container, season with salt and pepper. Cut the cheese into small cubes.
From cooled rice, scoop walnut-sized portions and shape into balls. Press a well in the center with your finger, fill with some cheese cubes and re-form into a ball. Then coat the balls in flour, pass through the egg and coat at the end with the breadcrumbs.
Cook in hot oil in portions until golden brown, 3-4 minutes. Drain on paper towels and serve garnished with bay leaves.
