ITALIAN STUFFED RICE BALLS
Number Of Ingredients 15
Steps:
- POMODORA SAUCE 1 c chopped red onions 1 lb fresh tomatoes, cut in half, seeded and diced 2 tbs fresh garlic 4 oz red wine 4-6 tbs fresh basil, chopped 4 tbs fresh chives, snipped 4 tbs fresh parsley, chopped1 teaspoon salt Pepper SugarRICEBALL Directions1. Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. 2. Pour the rice into a bowl, place in the fridge to chill. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. 3. Cut the mozzarella and sun dried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the center of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. 4. Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. POMODORA SAUCE Directions1. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add red onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomatoes, basil, chives and parsley and remove from heat. You want the ingredients just heated, not actually cooked. Season with salt, pepper, and sugar. 2. Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls. 4-8 servings2 hours 30 minutes (2 hrs prep time, 30 mins cook time)
Nutrition Facts : Nutritional Facts Serves
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AKMwalter 254
[email protected]These rice balls are the perfect comfort food. They're so cheesy and flavorful.
Raj Shah
[email protected]I made these rice balls for a potluck and they were a huge hit. Everyone loved them!
Amy Landron
[email protected]I used a different type of cheese than the recipe called for and they still turned out great.
Mohdmustafa Mustafa
[email protected]I didn't have any bread crumbs, so I used crushed crackers instead. They worked great!
Sherlyn Navarro
[email protected]The rice balls were a bit too salty for my taste. I think I'll use less salt next time.
WABILAHI GLOBAL CARGO
[email protected]The filling was a little dry. I think I'll add some more sauce next time.
emmanuel gondwe
[email protected]The rice balls were a bit too oily for me. I think I'll try baking them instead of frying them next time.
Hasan Mkwaya
[email protected]These rice balls were a little bland for my taste. I think I'll add some more herbs and spices next time.
Madilyn Wyers
[email protected]I'm not a big fan of rice balls, but these were actually really good. The filling was flavorful and the outer layer was crispy and light.
Bentley Carroll
[email protected]These rice balls are so easy to make, even for a beginner cook like me. They turned out great and I'll definitely be making them again.
Marian Smereca
[email protected]I made these rice balls for my Italian grandmother and she loved them! She said they were just like the ones she used to make.
Md likhon Sk
[email protected]I love the combination of flavors in these rice balls. The cheese, herbs, and spices all come together perfectly.
USdevil King
[email protected]These rice balls are the perfect appetizer or snack. They're easy to make and always a hit with my friends and family.
HIwot Mhiret
[email protected]The rice balls were delicious! The filling was creamy and flavorful, and the outer layer was crispy and golden brown.
Joshua Kandeh
[email protected]I've made these rice balls several times now and they're always a crowd-pleaser. They're so easy to make and always turn out perfect.
MATSHEPO NTSOANE
[email protected]These rice balls were a hit at my dinner party! Everyone loved the cheesy, flavorful filling and the crispy outer layer.