Fried Rice Balls with Poultry Filling
Crispy fried rice balls stuffed with fresh poultry filling, a delightful recipe from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 ml Chicken broth
- 50 g butter
- 200 g short‑grain rice
- 2 Eggs
- 50 g parmesan cheese
- 4 chicken breast fillets
- 2 tbsp olive oil
- 2 tbsp basil
- Pepper (freshly ground)
- 100 g white bread
- oil for frying
Instructions
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1.
Bring the chicken broth to a boil with 30 g butter, add the rice, bring back to a simmer and cover. Let it cook on low heat for about 20 minutes until the liquid is absorbed. Remove from heat and let cool. Then stir in one egg and the Parmesan.
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2.
Cut the chicken into cubes. Heat oil and remaining butter in a pan and quickly brown the chicken cubes over medium heat, seasoning with salt, pepper, and basil.
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3.
Shape small rice balls by placing a portion of rice mixture on your palm, topping it with a bit of chicken, wrapping the rice around it, and forming a ball. First dip each ball in beaten egg, then roll in breadcrumbs, pressing firmly to adhere. While the oil heats to 180 °C, fry the rice balls in batches until golden brown. (The oil is ready when small bubbles appear on the stick of a wooden spoon.)
