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Cuisine Magazine Recipes

Italian rice balls

Posted on : 22-08-2016

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Ingredients

1 1/2 cups SunRice Medium Grain rice
2 1/4 cups vegetable stock
1 cup finely grated parmesan
1 egg, lightly beaten
1 1/2 tablespoons finely chopped sage leaves
85g mozzarella, cut into 14 cubes
2/3 cup Japanese breadcrumbs
Tomato pasta sauce, to serve

Method

Step 1

Cook SunRice Medium Grain rice with stock instead of water following absorption or rice cooker packet instructions.

Step 2

Transfer rice to a large bowl and cool for 5 minutes. Add parmesan, egg and sage. Season and stir to combine.

Step 3

Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper. Using wet hands, flatten a level 1/4 cup measure of rice mixture in palm of 1 hand. Place a cube of mozzarella in centre and enclose mozzarella with rice mixture. Press into a ball. Repeat with remaining rice mixture and mozzarella. Roll balls in breadcrumbs to coat. Place on prepared tray.

Step 4

Generously spray balls with olive oil. Bake for 10 minutes. Flip balls and bake for another 10 minutes or until golden and crunchy. Serve immediately with sauce.

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