Recipe By : Rita Taule (BTVC62A)
Serving Size : 12 Preparation Time :0:00
Categories : Italian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Long grain rice
1/4 c Tomato sauce
4 c Water
1/4 lb Mozzarella -- diced
1/2 lb Meat -- chopped
3 Eggs
1/2 md Onion -- chopped
1 Tomato sauce -- for color
1 Salt & pepper -- to taste
3 tb Cheese -- grated
Garlic powder -- to taste
1/4 c Peas
Salt -- to taste
Pepper -- to taste
Parsley -- to taste
Wash and drain rice. Boil water in saucepan over high heat. Add the
drained rice and bring to a boil. Stir once, reduce heat to low,
cover, and simmer until the liquid is absorbed and the rice is al
dente and slightly sticky, about 17 minutes. Remove from heat and
cool to room temperature.
Heat oil in a large saute pan over medium-high heat. Add the onion
and saute until soft, about 5 minutes. Add the chopped meat and
seasoning and saute until the meat just loses its raw color, about
5 minutes longer. Add the tomato sauce and peas and cook until the
liquid evaporates and the peas are just tender, about 10 minutes
longer for fresh peas, or about 5 minutes for thawed.
In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the
grated cheese and seasonings.
Scoop about 3 tb rice mixture into the palm of one hand (wet hands
first) and press it out to form and even round. Place about 1/2 tb
meat mixture and one small chunk mozzarella in the center of the
patty, then gently close your hand to encase the filling in the rice.
Use both hands to roll the stuffed rice into a ball. Continue making
balls until all ingredients are used.
Beat the remaining 1 to 2 eggs in a small bowl and pour the bread
crumbs into a small bowl. Roll each rice ball in the egg to coat
completely, then roll in the bread crumbs to cover well. Set aside
until all balls are coated.
Pour oil in a deep fryer or saucepan to a depth of 4". Heat to 360°F.
Carefully drop the rice balls, a few at a time, into oil and fry,
turning frequently, until golden brown all around, about 5 minutes.
With a slotted utensil, transfer to paper toweling to drain. If
desired, place in a low oven to keep warm until all are cooked. Serve
warm.
