Cooking and Serving: 40 minutes | 8 rice balls
Ingredients
Candy/deep fry thermometer | 3 cups (420 g) cooked short-grain rice, at room temperature (arborio rice | 1 teaspoon kosher salt
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 8 rice balls
Ingredients
Candy/deep fry thermometer
3 cups (420 g) cooked short-grain rice, at room temperature (arborio rice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 ounce finely grated Parmigiano-Reggiano cheese, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 ½ ounces low-moisture mozzarella cheese, roughly chopped
½ cup sautéed mushrooms
½ cup cooked ground beef, (optional)
½ cup (70 g) gum-free gluten free flour blend
Egg wash, (1 egg, beaten with 1 tablespoon lukewarm water), for dipping
Finely ground gluten free breadcrumbs, seasoned to taste with kosher salt,
Oil, for frying
Tomato sauce
Instructions
Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
In a large bowl, place the cooked rice, salt, pepper, oregano,.
starchier the rice, the better the mixture will hold together.
If any of your ingredients are cold, the mixture will not hold together well.
All of the shaping should be done with very wet hands, as that will help keep.
Divide the first part in half, and press half of the mixture firmly into one.
With your free hand, place 2 small cubes of mozzarella cheese, plus about 1.
center of the rice in your palm.
Place the remaining half of the rice on top of the fillings, and (again with.
Set the filled rice ball on the prepared baking sheet. Repeat with the.
remaining 7 parts of the rice mixture.
Place the baking sheet in the refrigerator (for 15 minutes) or freezer (for 5.
Place the gum-free gluten free flour blend in a shallow bowl, the egg wash in.
another shallow bowl, and the (seasoned) breadcrumbs in a final shallow bowl.
Remove the rice balls from the refrigerator or freezer. Dredge each rice ball.
drip off), and finally in the breadcrumbs until well-coated on all sides.
Return to the baking sheet. Place the coated rice balls in the refrigerator.
In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying.
Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place.
the oil over medium-high heat. Bring the oil to 375°F.
Remove the rice balls from the refrigerator, and fry in small batches until.
cooked through and golden brown all over (about 6 minutes total).
Transfer the rice balls to a paper towel-lined plate and serve warm, with.
