Servings: 5 doses
ingredients
- 1 + 1/2 cup cooked Basmati Rice
- 1/2 cup of béchamel sauce
- 3 tablespoons of grated parmesan
- 2 tablespoons chopped chives
- 1 pinch of black pepper
- 1 mozzarella cheese (125g)
- 1/3 cup unbleached flour
- 2 eggs
- 1/2 cup breadcrumbs
- 1 tablespoon of oregano
- Sunflower oil q.b.
Preparation
- In a bowl mix the rice (cold) with the béchamel sauce, parmesan, chives and pepper black. Mix everything very well.
- Cut the mozzarella into large cubes. With wet hands, form a rice ball and center place a cube of mozzarella. Repeat this process until you finish all the rice (about
10 balls). - Place the flour in a bowl, the beaten eggs in another bowl and the breadcrumbs in a third bowl. mixed with oregano. Roll the balls first in the flour, then in the egg and finally in the breadcrumbs. Place in the fridge for 15 minutes or until ready to fry.
- Heat the sunflower oil in a deep fryer. Fry the arancini for about 5 minutes or until they are browned all around. Suggestion: serve with tomato sauce.
