Stuffed Rice Balls are crisp on the outside with a creamy and cheesy center.
Ingredients:
For Mushroom Rice
250g rice
150g mushroom
80g mozzarella cheese
1 onion
1 tbsp olive oil
1 tsp ground cumin
5 cups of water or chicken stock
Salt
For Frying
1 cup of flour
1 cup of bread crumbs
2 eggs beaten with a fork
Vegetable oil
Instructions:
1. In a saucepan, add olive oil and stir in diced onions and sautee until soft and golden. Add chopped mushrooms and cook until soft. Add rice and stir to coat with oil. Pour water or chicken stock until mostly evaporated and add salt and ground cumin. Then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Add the grated mozzarella cheese, mix well and cover with lid.
2. Rice should be soft and the liquid mostly absorbed. Transform the rice mixture into a large bowl to cool.
3. Once rice is at room temperature, form rice balls with wet hands. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
4. Roll each ball in flour, then eggwash then breadcrumbs. Roll the crumbled ball using both hands to pack and shape well.
5 Deep fry for approximately 5-6 minutes.
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