Stuffed Rice Balls
(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
- 50 grams grated Parmesan
- 2 Tbsps butter
- 3 eggs
- freshly ground peppers
- 200 grams Mozzarella (or gorgonzola)
- 3 Tbsps Pastry flour
- 80 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
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.
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.
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.
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.