Stuffed Rice Balls

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Stuffed Rice Balls
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Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
681
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie681 kcal(32 %)
Protein26.6 g(27 %)
Fat26.51 g(23 %)
Carbohydrates87.14 g(58 %)
Sugar added0 g(0 %)
Roughage6.14 g(20 %)
Vitamin A254.15 mg(31,769 %)
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 %)
Calcium469.2 mg(47 %)
Magnesium14.7 mg(5 %)
Iron2.58 mg(17 %)
Iodine39.6 μg(20 %)
Zinc0.64 mg(8 %)
Saturated fatty acids13.68 g
Cholesterol174.98 mg

Ingredients

for
4
Ingredients
1
350 grams
1 small can
50 grams
grated Parmesan
2 tablespoons
3
freshly ground Pepper
200 grams
Fresh mozzarella (or gorgonzola)
3 tablespoons
80 grams
Vegetable oil (for frying)

Preparation steps

1.

Bring 600 ml (about 2 1/2 cups) of salted water to a boil. Add bay leaf and rice. Simmer, stirring frequently until the rice is cooked, about 20 minutes. Bloom the saffron in 2 tablespoons warm water. Stir in bloomed saffron water and dissolve and Parmesan into the rice. Let cool slightly, then stir in the butter and 1 egg. Season with salt and pepper. 

2.

For breading, whisk 2 eggs in a deep dish or similar container and season with salt and pepper. Place flour in another dish and breadcrumbs in another dish. Cut the cheese into small cubes.

3.

Portion cooled rice into walnut-sized balls. Press a cheese cube into the center of each rice ball, reforming the ball as necessary. Roll rice balls in flour until coated, then through eggs, and finally, coat with breadcrumbs.

4.

Warm the oil in a pan. Add rice balls a few at a time, being careful not to crowd the pan. Fry until golden all over, about 3-4 minutes. Drain on paper towels and serve immediately.