boil; stir in the rice, cover and reduce the heat
e used brown rice to make this rice ball but you can also
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.
sing.
To make the rice ball, you will first need to
Boil rice; set aside.
Brown cut-up sausage, onion, garlic, mushrooms and saffron in skillet.
Then add rice, all at one time. Add broth, a cup at a time, until it has been absorbed by the rice. Keep sprinkling on cheese until you use the whole can.
Then put in baking dish and bake at 350\u00b0 for 15 minutes.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
Wash the rice and drain well. Place in
OLING MAKE THE RICE. Bring the stock
Mix together the first 6 ingredients.
Refrigerate until firm. Take a handful of the rice mixture and place a cheese chunk in the middle.
Roll into a ball and roll again in the bread crumbs. Fry the rice ball as you would a meat ball.
Can add tomato sauce to the top, if desired.
eet.
Combine hot cooked rice with rice vinegar and sugar. Mix
asil.
Add the cooked rice, season and blend it all
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
hape the dough into a ball and wrap it loosely up
o package.
Cool rice and reserve.
Saute ground
ggs.
Stir in cooked rice, melted butter, Parmesan cheese, garlic
oft but not coloured. Add rice and cook stirring through until
o the other until small ball has formed.
Place on
Add some water to bread crumbs to moisten.
Add spices, then ground beef.
Roll into any size.
Bake at 350\u00b0 from 15 minutes on, depending on how big meat balls are.
When cool, they freeze very well.
Recipe may be doubled.
Rinse the rice til water runs[mostly] clear.
Drain, then add 3 cups cold water to the rice.
Add salt to taste.
Put the pan in the rice-cooker, but DON'T plug it in as some rice cookers have a\"keep warm\" feature when it's plugged in (I know mine does).
Let sit for 1/2 hour to soak.
Plug in and cook as normal.
This recipe can be reduced or increased as your rice cooker or needs allow, simply make sure that the soaking water and the rice are in equal measure.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.