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Instructions |
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Filling- Fry beef to medium well. Drain fat. Dice the hard boiled eggs.
Add the tomato paste diced eggs and sugar to the beef and stir lightly
to combine these ingredients.
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Other- Cook the rice per the package instructions. Salt to taste. It
is important that the rice be not too wet so it is better to add a
little water towards the end so that it is of a consistency which will
allow it to bind when pressed into a ball. Set up a bowl with the raw
eggs blended for use as an egg wash. You can add approximately 1 t.
of water per egg if you wish. Set up another bowl with Italian
seasoned bread crumbs.
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Assembly- Place a small amount of rice into one hand (or ice cream
scoop) and make an indent in the center. Fill the indent with
approximately 2 T. of the filling. Cover this with additional rice
and form in a tightly pressed ball with your hands. The smaller the
rice ball, the better. Target approx 2-1/2 in diameter for an ideal
size. Roll the ball in the egg wash, then roll it in the bread crumbs
to completely coat the ball.
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Cooking- Deep fry the rice ball in a vegetable oil at 375 deg. until
browned. These are best eaten as soon as they are cool enough to eat
however reheating also works, preferably in an oven vs. the microwave to
retain crispness
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Originally Submitted
1/17/2011
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