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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Make for delicious appetizers or snacks. Adapted from a recipe by Al-Muhaidib foods.Prep time does not include soaking time for rice and refrigeration time in the second last step. Ingredients:
2 1/2 cups rice |
1 1/2 cups cheddar cheese (1/2 inch cubed) |
4 cups chicken stock |
1 egg (beaten) |
3 tablespoons breadcrumbs |
1/2 teaspoon white pepper |
1/4 teaspoon red chili powder |
1 teaspoon spices |
2 teaspoons salt (to taste) |
2 eggs (beaten) |
1 1/2 cups breadcrumbs |
Directions:
1. Wash rice very well and soak in salted warm water for 30 minutes.
2. In medium pan, boil chicken stock with seasoning.
3. Drain rice thoroughly and add to the stock. Return to boil and cook uncovered for 5 minutes. Cover the pan tightly, and cook on low heat for 15-20 minutes.
4. Keep rice aside until cold.
5. In medium bowl, mix cool rice with the eggs and breadcrumbs.
6. Batter will now be sticky so dip your fingers into water and form mixture into 1 inch balls and stuff them with a cheese cube each.
7. Roll balls into beaten eggs then into breadcrumbs, refrigerate for 30 minutes before frying.
8. Deep fry the rice balls and serve with pizza sauce or ketchup.
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