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Rice bombs / baked vegetarian rice balls
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Rice bombs / baked vegetarian rice balls

Fluffy, creamy, spicy – these rice bombs are heavenly delicious and aromatic. They fill you up and enchant everyone at the dinner table with their appearance. What's more, you can make this vegetarian dish with rice yourself in a flash. For the rice balls recipe you only need a few common ingredients that you may already have at home.
Course Main Course
Prep Time 45 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 150 g long grain rice
  • approx. 210 ml water (or according to package instructions minus the amount of wine)
  • 220 g mozzarella
  • 50 g grated cheese
  • 90 ml white wine
  • 1 onion
  • 3 cloves of garlic
  • 1 small bunch of parsley
  • lemon zest from 1 organic lemon
  • salt
  • pepper
  • vegetable oil (for frying)

for rolling

  • approx. 50 g rusk
  • 1 egg

Instructions

  • Chop onion into small pieces. Chop garlic finely.
  • In a deep frying pan, fry the onion in vegetable oil until translucent.
  • Add lemon zest as well as minced garlic to the onion in the pan and stir fry it for about 1 minute.
  • Add rice, white wine and water, stir, bring to a boil and simmer with the lid on for about 20 minutes (or according to package directions from the rice) until the rice is cooked and has completely absorbed the liquid. (Note my tips and tricks for this here at the top of the post).
  • Cut mozzarella into small cubes and chop parsley.
  • Add grated cheese, diced mozzarella, and chopped parsley to the rice in the pan, stir until the cheese is melted, and remove the pan from the heat. Let the rice mixture cool, seasoning it with salt and pepper to taste.
  • Whisk egg in a small bowl. Finely crumble rusks in another small bowl.
  • Form 6 balls from the rice mixture, dip each ball in the egg and then roll in the rusk.
  • Spread the rice balls on a baking tray lined with baking paper and bake them in a preheated oven at 180 °C for about 10 minutes.

Notes

  • The rice must absorb all of the liquid while cooking so that the rice balls do not melt when baked in the oven.
  • The amount of water specified in the recipe may vary. Use as much water as indicated on the rice package and replace some of it with the same amount of white wine.
  • Cook the rice until al dente so that the rice bombs do not become mushy.
  • The time to cool the rice mixture is not included in the preparation time.
  • Note the detailed tips and tricks for making the rice balls at the top of the post.