Mozzarella rice balls
Oven-baked breaded rice balls with a mozzarella centre.
Active time40 min
Cooking40 min
Total1 h 45 minResting : 30 min
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Ingredients
- 150 g mozzarella
- 2 eggs
- 100 g breadcrumbs
- 400 ml water
- 60 g wheat flour
- 30 ml olive oil
- 180 g dry short-grain rice
Preparation
Rinse the rice, put it in a saucepan with the 400 ml of water and cook, covered, for around 20 minutes, until the water is absorbed.
400 ml water180 g dry short-grain rice- saucepan
Spread in a thin layer in a dish. Leave to cool for 10 minutes, then refrigerate for 20 minutes.
- dish
Preheat the oven to 200 °C. Drain the mozzarella and cut into 12 cubes. Divide the rice into 12 portions. Enclose a cube of mozzarella in each ball, pressing firmly.
150 g mozzarella- oven
- knife
Beat the eggs before coating the rice balls. Put the flour, beaten eggs and breadcrumbs on three plates. Roll each ball in the flour, then the egg and breadcrumbs.
2 eggs100 g breadcrumbs60 g wheat flour- plates
- fork
Place on a baking tray lined with baking paper and brush with oil. Bake for 20 minutes, turning halfway through, until the rice balls are golden and hot in the centre.
30 ml olive oil- baking tray
- pastry brush
- oven
- baking paper
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration