 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
Similar to the Italian rice balls called arancini (which are usually made with risotto), these rice fritters have a creamy center and a slightly crisp exterior. Ingredients:
2 cups cooked short-grain brown rice |
1/2 cup grated parmigiano-reggiano cheese |
1/2 tablespoon chopped fresh oregano |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 beaten egg |
1/2 cup flour |
1/4 cup olive oil |
3 tablespoons butter, plus more for garnish |
finely chopped flat leaf parsley |
Directions:
1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2 round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tablespoons of the butter in a 10 skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
|
|