Cheesy Rice Balls
This recipe takes you to the Far East. Omusubi, or rice balls, have been part of the Japanese diet as far back as the first century BCE. Some believe they may have been offerings, or gifts to servants during special occasions. Around the late 12th century, rice balls appeared at picnics, or in any setting where people wanted finger food. Now, they are common appetizers and snacks
Ingredients
- 3 c chicken bone broth
- ¼ tsp salt
- 1 c Calrose rice
- 2 tbsp toasted pine nuts or sesami seeds
- 1 cup chese of your choice (mozzarella is great or mix it with fontina)
- 2 tbsp fresh parsley (chopped)
- 2 large eggs
- ½ c grated asiago or parmesan cheese
- 1 ½ cup plain breadcrumbs
- Frying Oil
Instructions
DIRECTIONS
- Get a medium saucepan and heat the broth with the salt until it boils
- Add the rice, then reduce the heat
- Simmer for 20 minutes (until tender)
- Spread the rice on parchment and let it cool
- Mix th enuts, cheese, and parsley in a bowl
- Beat the eggs in a separate bowl
- Add the cooled rice, asiago, and ⅔ cup of the bread crumbs
- Shape int o balls approximately 1-1 ½ inch size balls
- Press your finger into the center of each ball and place 2 tsp of cheese in the center.
- Shape the rice around the cheese making sure it’s closed thoroughly
- Roll each in the remaining breadcrumbs.
- Place on a baking sheet covered with parchment
- Refrigerate 1 hour
- Heat the frying oil to 350F.
- Fry just a few at a time so you can easily turn them in the oil
- Remove after 4 minutes (they should be lightly brown on all sides)
- Transfer to paper towels to drain
- Season with a hint of salt
POTENTIAL DIPPING SAUCES FOR RICE BALL
- Asian Style: soy with rice vinegar, garlic, brown sugar, sesame oil, ginger, chives, and red pepper flakes.
- Sour Cream with Chipotle: Add a little lemon to the mix.
- Tamarod amd Chili oil
- Thai peanut sauce
- Apricot Sauce
- Honey Stone Ground Mustard Sauce
- Pineapple-lime sauce
- Black vinegar with Hoisin
- Spicy Mayo
- Sweet and Sour