take your rice flour and tapioca starch in
asil.
Add the cooked rice, season and blend it all
f ragu. Work the rice ball until it is completely
eet.
Combine hot cooked rice with rice vinegar and sugar. Mix
put rice in blender or food processor
Place rice in a colander and rinse
f the onions and the rice for 1 minute. Add a
Wash the rice and drain well. Place in
Bring milk, rice and a pinch of salt
Combine well the sweet rice flour and the salt in
nother 5 minutes, add the rice and white wine and a
Bring the rice and water to a boil
Mix chilled rice, eggs, and peas together.
Roll into balls about the
Cook rice according to package directions. Allow
Mix all ingredients except herb seasoning and refrigerate. Put herb seasoning in food processor and blend until smooth. Roll rice in small balls. Pour herb seasoning on aluminum foil. Roll rice balls to cover all in seasoning. Deep fry balls until golden brown. These balls can be frozen.
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
In a medium bowl, combine rice, Parmesan cheese, roasted peppers, egg, salt and pepper.
Shape rice balls using 1/3 cup rice mixture for each ball. Gently insert cheese cube into center of each ball.
Re-shape rice mixture around cheese cube to cover completely.
Coat balls with bread crumbs.
Prepare rice according to package directions.
Drain if necessary.
Mix all remaining ingredients together and then add warm rice.
(Use a large bowl, this makes a lot.)
After rice mixture is well blended, form into balls about the size of a tennis ball.
Roll in bread crumbs and fry in hot (350\u00b0) oil, a few at a time until golden brown.
Makes about 21 rice balls.
Make rice balls with wet, warm hands.
Mix cooked rice with grated cheese and egg yolk.
Form ball; poke some pepperoni and Mozzarella inside ball.
When all are done, roll in beaten egg white, then in bread crumbs.
Balls should be about 2 inches in size.
Let them set in freezer for 1/2 hour; they must be firm. Fry in oil in small shallow pan until brown.
Do a few at a time. Yields about 12 balls.
Reheat in oven when ready to serve.