Name: Cheesy Rice Balls recipe by Santosh Bangar at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 5 tablespoons grated Parmesan cheese; 1 tablespoon dried parsley or coriander leaves; 1/4 teaspoon freshly ground black pepper; Salt to taste; 2 tbsp cornflour; 1 litre water; 185 gms uncooked white rice; 160 gms dried breadcrumbs; 185 gms uncooked white rice; Small pieces of cheese to fill in the balls

Ingredients Serving: 4

5 tablespoons grated Parmesan cheese
1 tablespoon dried parsley or coriander leaves
1/4 teaspoon freshly ground black pepper
Salt to taste
2 tbsp cornflour
1 litre water
185 gms uncooked white rice
160 gms dried breadcrumbs
185 gms uncooked white rice
Small pieces of cheese to fill in the balls

Instructions

In a medium bowl, whisk cheese, parsley, pepper and 1 teaspoon of salt. Cover and chill. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed.
Allow rice mixture to cool for 1 hour. Remove from heat and add into the cheesy mixture. Add boiled peas. Make a thin paste of cornflour. If you eat egg then you can use eggs here.
Keep all the breadcrumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 2.5 cm balls, then dip in cornflour. Coat each ball with breadcrumbs. Add one small piece of cheese inside it and then make balls.
In a small, deep frying pan, heat olive oil. Fry rice balls 6 at a time, turning often to ensure even browning. Drain on a kitchen paper and serve warm.

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