e used brown rice to make this rice ball but you can also
sing.
To make the rice ball, you will first need to
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
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 the other until small ball has formed.
Place on
boil; stir in the rice, cover and reduce the heat
Cook rice according to package directions. Allow
hour.
Add rice, curry paste and rice flour to pork
other 5 minutes, add the rice and white wine and a
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
lightly.
Add in the rice with the next 6 ingredients
Cut chicken breasts into fillets (long and thin).
Marinate fillets in Italian dressing for 1 hour.
Preheat oven to 350\u00b0. Make rice and place in an 8 x 8-inch baking pan.
Place chicken on flat surface.
Put chopped vegetables and 2 slices of Swiss cheese on fillets.
Roll up tightly and pin with toothpick.
Dip rolls in egg, then in bread crumbs.
Fry in oil until brown.
Place on rice.
top with slice of tomato on each roll.
Bake for 1/2 hour, until done.
ater runs clear.
Combine rice, 2 1/2 cups water
arge pot, pour in uncooked rice and cook for 2 minutes
Cook rice with bay leaf and lemon.
When done, fluff rice and add Italian dressing, salt and pepper.
Refrigerate.
aucepan over high heat. Add rice. Reduce to simmer. Cover and
Sprinkle salmon with salt and let sit for 30 minute.
Grill or fry the salmon until the edges are a little bit burned.
When cool, flake salmon into small pieces and set aside.
Cut nori into 8 equally sized, rectangular strips.
Put warm rice in a bowl and combine with salmon and sesame seeds.
Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
Wrap a strip of nori around each rice ball.