Mexican Rice Balls - Leftover Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a great recipe for leftover aborio rice. I used Mexican Saffron Rojo Rice. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes! Ingredients:
5 cups cooked rice (mexican saffron rojo rice) |
2 large eggs, lightly beaten |
1/2 cup frozen peas, thawed |
1/2 lb mozzarella cheese, cut into 16 cubes |
oil, for frying |
flour, for coating |
3 eggs, lightly beaten for dipping |
seasoned breadcrumbs, for coating |
Directions:
1. Mix chilled rice, eggs, and peas together.
2. Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
3. Place flour, egg and breadcrumbs into 3 separate bowls.
4. Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
5. Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
6. Serve with a tomato sauce.
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