These Rice Balls, besides being an easy and fancy appetizer, are a great idea to use extra rice. The first time I made them, they sold like hot cakes, so now even if I don’t have any extra rice, from the previous day, I make them anyway 🙂
I used plain boiled rice, seasoned it with saffron, butter and parmesan, added some diced fior di latte tagliato, and eggs to make it congeal.
Try them and let me know!
I leave you to the recipe and go to enjoy the sea with my baby girl, kisses :-*
50 g of bread crumbs
Preparation Time: 35 min
Cooking Time: 15 min
Total Time: 50 min
Cook rice in a pot with hot-boiling salted water. Drain it when still a bit firm.
Put rice in a bowl together with egg, saffron, chopped parsley, butter and parmesan.
Combine, then also add diced fior di latte.
Wet you hands, and shape rice balls. Place them on a plate.
Rolle them in a beated egg and then in bread crumbs.
Pan-fry your Rice Balls in a pan with some warm seed oil.
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