- Course: Antipasto/Mezze, Hors D'oeuvre, Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 51 Times
Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce. Good with roast chicken, ham, or pork.
- 1 cup Arborio rice
- 1 vegetable bouillon cube
- ½ cup Gruyere
- 2 tbsp pesto
- 1/3 cup plain dried bread crumbs
- Vegetable oil, for deep-frying
- Fresh basil leaves, for garnish (optional)
1. Bring the rice, bouillon, and 3¾ cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.
2. Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.
3. Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.
4. Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
The balls can be refrigerated 1 day in advance.
Leftovers can be added to salads or eaten as a snack.
Freezing Information: Freeze the uncooked rice balls for up to 2 month.
© 2008 Dorling Kindersley
Nutritional information is based on 6 servings and 2 cups added oil for frying.