Tomato rice supplì
Tomato rice balls with a mozzarella centre, coated in breadcrumbs and fried.
Active time1 h
Cooking35 min
Total2 h 30 minResting : 1 h
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Ingredients
- 150 g mozzarella
- 150 g breadcrumbs
- 300 g tomato coulis
- 100 ml water for the breadcrumb coating
- 650 ml water for the rice
- 80 g wheat flour
- 1 l frying oil
- 300 g dry short-grain rice
Preparation
Bring the coulis and the water for the rice to a simmer, add the rice and cook for about 20 minutes, stirring, until the liquid is absorbed and the rice is tender.
300 g tomato coulis650 ml water for the rice300 g dry short-grain rice- saucepan
Spread on a baking tray, leave to cool slightly for 20 minutes, then refrigerate for 40 minutes.
- baking tray
Drain the mozzarella and cut into cubes. Shape the cold rice into oval balls with a cube of cheese in the centre. Mix the flour and the water for the breadcrumb coating; dip the balls into this mixture, then roll them in the breadcrumbs.
150 g mozzarella150 g breadcrumbs100 ml water for the breadcrumb coating80 g wheat flour- knife
- bowl
Heat the oil to 170 degrees Celsius in a suitable saucepan. Fry in small batches for 4 to 5 minutes until golden and hot in the centre, then drain on kitchen paper.
1 l frying oil- saucepan
- thermometer
- slotted spoon
- kitchen paper
Allergens
- 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