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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these crisp rice bites with your favorite rémoulade sauce. Ingredients:
1 1/3 cups mahatma extra long grain enriched white rice |
1/2 teaspoon salt |
1 1/2 cups japanese breadcrumbs (panko), divided |
3 large eggs |
1 cup shredded parmesan cheese |
2 tablespoons chopped fresh basil |
1 teaspoon minced garlic |
1/2 teaspoon freshly ground pepper |
vegetable oil |
Directions:
1. Bring 2 2/3 cups water to a boil over medium-high heat; add rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.
2. Stir together rice, 1/2 cup breadcrumbs, and next 5 ingredients.
3. Shape rice mixture into 18 (1/4-cup) balls. Dredge in remaining 1 cup breadcrumbs.
4. Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 350° over medium-high heat. Fry rice balls, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain.
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