Rice Balls with Tomato Sauce

Ingredients

• 500 ml vegetable broth
• 250 g sticky rice
• 1 egg
• 2 tbsp grated cheese (e.g., Parmesan)
• Salt
• Pepper
• 4 tomatoes
• 1 tbsp chives
• 1 tsp lemon juice
• a pinch of sugar
• 80 ml olive oil
• Cress (for garnish)

Instructions

1. 1.

   Bring the broth to a boil and stir in the rice. Cover and simmer over low heat for about 20 minutes until the liquid is absorbed. Let the rice cool slightly, then mix in the egg and cheese, seasoning with salt and pepper. Shape into rolls and allow to cool completely.

2. 2.

   For the sauce, blanch the tomatoes, shock them, peel, quarter, and remove seeds. Strain the seeds through a sieve while catching the juice. Dice the tomato quarters and combine with the juice. Add chives and season with lemon juice, sugar, salt, and pepper.

3. 3.

   Cut the rice rolls into 0.5 cm thick slices and fry in a non‑stick pan with 2–3 tbsp hot oil for 2–3 minutes on each side until golden brown.

4. 4.

   Distribute the tomato sauce over small bowls, place the sliced rice balls on top, and garnish with cress before serving.