Purple Rice Balls Recipes
RICE BALLS
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
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- To make the rice, melt the butter in a medium pot over medium heat. Add the rice to the pot and cook 2-3 minutes, until just slightly toasted. Add 1/2 cup of the chicken broth and cook, stirring frequently, until the liquid is cooked off. Add the remaining chicken broth, 1 cup at a time, stirring frequently and allowing the rice to thicken between additions. Cook 20-25 minutes, until the rice is tender and thick. Remove from heat and stir in the salt, pepper, eggs, and parmesan. Move the rice to a bowl, cover, and refrigerate until chilled completely, at least two hours.
- To make the filling, add the ground beef and ground pork to a large skillet over medium heat. Cook, breaking into small pieces, until browned and cooked through. Drain the grease and return the meat to the skillet. Add the tomato paste, tomato sauce, garlic salt, basil, oregano, sugar, and water. Bring the filling to a simmer and cook until thickened, about 10 minutes. Remove from heat and stir in the peas, then allow to cool slightly.
- Add the bread crumbs to a shallow dish. In another shallow dish, beat together the eggs. Heat the vegetable oil to 360 degrees in a deep skillet or shallow pot.
- To assemble the rice balls, scoop two tablespoons of the rice mixture into the palm of your hand and flatten slightly to form a cup. Add a teaspoon of the filling mixture to the center of the cup, then fold the rice around the filling to form a ball. Dip each ball in the egg mixture, then roll in the bread crumbs. Place the balls on a cookie sheet until they are all assembled.
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- First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
- Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
- Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
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