In large saucepan, combine rice, broth, and butter or margarine.
ggs.
Stir in cooked rice, melted butter, Parmesan cheese, garlic
oft but not coloured. Add rice and cook stirring through until
Mix cooked rice, cheese, eggs, parsley and 1/2 the bread crumbs in a large bowl; add salt and pepper to taste.
Form balls by hand. Roll the rice balls in the remaining bread crumbs.
Heat 1/2-inch oil in a heavy pan.
Fry the rice balls, turning them often so they brown.
When crispy and brown, remove and drain on a paper towel. They can be topped with tomato sauce or melted cheese.
arlic, stirring until soft. Add rice; stir to coat in onion
nto 24 1-inch sized balls and place on cookie sheet
Wash the rice and drain well. Place in
asil.
Add the cooked rice, season and blend it all
take your rice flour and tapioca starch in
OLING MAKE THE RICE. Bring the
Using a 4 liter pot, cover the rice with water and bring to boil.
Simmer for 20 minutes, then cool until cold.
Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
Mold the balls into desired shape.
Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls.
The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.
o a boil. Stir in rice and reduce heat to low
boil; stir in the rice, cover and reduce the heat
saucepan. Stir in the rice, and add the garlic, bay
n another saucepan and add rice stirring to coat all the
put rice in blender or food processor
eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese
nother 5 minutes, add the rice and white wine and a
arge pot, pour in uncooked rice and cook for 2 minutes
Wash rice and cook in 4 cups