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.
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
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
saucepan. Stir in the rice, and add the garlic, bay
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.
loured surface, roll out each ball to fit two 10 inch
Preheat oven to 350\u00b0F.
Puree the sauce ingredients in blender/food processor.
Combine together together all the kofta ingredients in a large bowl.
Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
Pour sauce over kofta and cook in oven for 45-60 minutes turning once.
Cook rice according to package directions. Allow