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.
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.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time20 min
Cooking Time - Text25
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe Courseantipasto/mezze, hors d'oeuvre, side dish
Five Ingredients or LessYes
Taste and Texturecheesy, creamy, crisp, savory
- 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)
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.
Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.
Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.
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.
2008 Dorling Kindersley