Crispy Rice Balls
Fry these little balls as your guests arrive. They're crisp and savory, with a tender center. If you aren't allergic to cheese, try molding the rice around a tiny square of cheese before frying.
INGREDIENTS | SERVES 8
- 1 cup medium-grain rice
- 2 cups water
- 1 tablespoon olive oil
- ½ cup minced onion
- 3 cloves garlic, minced
- 1 egg
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons prepared gluten-free horseradish
- ½ teaspoon dried thyme leaves
- 1 cup crushed puffed-rice cereal
- 1 cup vegetable oil
In medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low; simmer 18–23 minutes, or until rice is tender and water is absorbed.
Meanwhile, heat olive oil over medium heat. Add onion; cook and stir until onion begins to brown, about 8–9 minutes. Stir in garlic for 1 minute, then stir into hot cooked rice.
Let cool for 30 minutes, then add egg, salt, pepper, horseradish, and thyme.
Form mixture into 1″ balls; roll in crushed cereal to coat.
Heat oil in heavy skillet over medium heat. Fry rice balls, turning carefully, until golden brown and crisp, about 4–5 minutes. Drain on paper towels to serve.
Calories: 165.51
Fat: 6.03 grams
Saturated Fat: 0.82 grams
Carbohydrates: 24.58 grams
Sodium: 166.82 mg
Cooking Rice
There are three main types of rice: long grain, medium grain, and short grain. They differ in the amount and kind of starch they contain. Long-grain rice cooks up fluffier because it has less amylopectin, which is the starch that makes rice sticky. Medium-grain rice has more amylopectin, so it is stickier, suitable for rice balls and risotto.
