Feb 062014
 
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rice balls

rice balls

If you like vegetable cuisine, we suggest you to try these rice balls with vegetable marrows.

   They are extremely tasty when you add some piquant milk sauce. The needed ingredients: a tea cup of pearl rice/It’s not advisable to use blanched or long grain rice. They aren’t suitable for these balls/, bread-crumbs, 2 eggs, salt to taste, black pepper, half a bunch of dill, a small onion, 100-150 gr. cheese and a small vegetable marrow. For the piquant milk sauce the needed ingredients are: 2 cans of yoghurt, 2-3 cloves of garlic, 20 gr. butter, and for the piquant food lovers – half a teaspoon of dry chili. In case you don’t like peppery, you can add sweet red pepper, salt to taste.

This is the way to prepare these rice balls: Wash well the rice, and then put it in a suitable size tin. Add a tea spoon of salt and 2 tea cups of water. /use the same cup which you used to measure the rice/. Wrap closely the tin with folio and put in a cold oven. Time 40 minutes from the switching of the oven to 180 degrees. When this time is over, your rice is ready to prepare your rice balls. While the rice is cooling /you can prepare it in advance/, grate in a large grater the vegetable marrow, salt it lightly and leave it like this for about 15-20 minutes, to separate the water from it.

Put in a bowl chilled rice and add to it the finely cut dill, the onion cut in small pieces, the two yolks and the pounded cheese. Squeeze out the grated marrow to separate maximum liquid of it and add it to the rice mixture. Mix well the mixture for your rice balls. Then form small balls the size of a table-tennis ball. Beat up the two whites of the eggs with a fork till they become homogeneous. When you form your balls, dip your hands in the beaten up whites, after that roll them onto bread-crumbs. Fry the as prepared rice balls till golden brown on all sides.

When you take them out of the oil, put them onto household paper to absorb the surplus grease. Now, prepare the piquant sauce for your rice balls.

Smash the garlic with some salt to smooth mess. Mix with the yoghurt while you’re stirring well. Heat up the butter in a small vessel and add to it the chili /the sweet pepper/. Stir for 10 minutes and take out of the hot-plate. Add it to the garlic milk. Mix well and your milk sauce is ready. When you serve the tasty rice balls, pour every portion with some spoons of the milk sauce.

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