From the page: Leftover rice still has a lot to give
Idea 2
Rice balls or croquettes
nearly every culture has its rice ball — from Sicilian arancini to the Brazilian grandma's rice fritter. The logic is the same: the rice's starch, mashed and mixed with egg and flour, becomes a dough that holds together and turns crispy outside, soft inside when fried.
What you need
- Cooked rice (about 2 cups)
- 1 egg
- 3 tablespoons of all-purpose flour
- Grated cheese, salt, pepper, green herbs
- Oil for frying
How to make it
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1
Mix the rice with the egg, flour, cheese and seasonings until you get a dough that no longer sticks to your hands; if it's too soft, gradually add a bit more flour.
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2
Let the dough rest for 10 minutes in the fridge — this sets the starch and makes shaping easier.
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3
Shape balls or croquettes with damp hands.
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4
Fry in medium-hot oil, a few at a time, until evenly golden.
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5
Drain on paper towels and salt right away.
Finishing touches
stuff each ball with a cube of cheese or leftover ground meat. You can also bake them at 390 °F, brushed with oil, for about 20 minutes.
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