Japanese rice balls with cheese

Name: Japanese rice balls with cheese
Total time: 1 h 10 min
Yield: 3
Ingredients: 1.5 cup Rice; to taste Salt; 100 g Hard cheese; 1 cup Chicken bouillon; 1 Onion; 2 cloves of garlic Garlic; 50 g Wheat flour; 100 g Breadcrumbs; 2 Chicken eggs

Original, beautiful, crispy, made from simple ingredients! Rice balls are a hearty Japanese snack made from boiled rice with a variety of fillings. This recipe uses cheese as a filling. The addition of broth and garlic makes the filling juicy and full of flavor.

120

2510

Violet Jones

Recipe author

Calories

770kcal

Protein

29g

Fat

16g

Carbs

130g

*Nutrition per serving

Ingredients

Servings: 3

1.5cup

to taste

100g

1cup

1

2cloves of garlic

50g

100g

2

Step-by-step preparation

Cooking time: 1 hr 10 mins

STEP 1
How to make Japanese rice balls with cheese? First, boil the rice for the balls. How to cook rice? Measure out the required amount of rice and rinse it well under the tap. Then fill it with water in a 1:1 ratio, add a little salt. Cook the rice in a saucepan over medium heat without a lid. Cooking time after boiling water is 10 minutes. The water should be completely absorbed into the rice. Leave it to cool. Round rice works best.
STEP 2
Prepare the cheese filling. How to make the filling? Peel the onion and chop it finely. Also peel the garlic and pass through a press. Place the prepared onions and garlic in a frying pan, pour in half the chicken broth and place the frying pan over low heat. Simmer the vegetables until the liquid has completely evaporated. Then pour in the rest of the broth and let it absorb again.
STEP 3
Grate the cheese. Any cheese is suitable, as long as it is of high quality, without milk fat substitutes, and melts well. Once the broth in the pan has been absorbed, add the grated cheese. Stir the cheese and onion, remove the cheese filling from the heat and leave it to cool. The filling is ready.
STEP 4
Prepare the breading. To do this, take three containers. These can be saucers or, for example, small bowls. Pour wheat flour into one container, breadcrumbs into another, and beat an egg into a third. Lightly beat the egg with a fork.
STEP 5
Wet your hands with water and form rice into balls, stuffing them with cheese, onion and garlic. It is convenient to do this in the palm of your hand - first put a layer of rice on it, then a spoonful of filling. Using your palm, wrap the rice around the filling. Roll into a ball.
STEP 6
First roll each rice ball in flour, then in beaten egg, then in breadcrumbs. Place it on a plate or cutting board. Use up all the rice and cheese filling this way. Place the prepared rice balls in the refrigerator for 1.5 hours.
STEP 7
After this time, remove the balls from the refrigerator. Next, prepare the balls in any of three ways. Or fry them in butter in a frying pan, or deep-fry them in a large amount of vegetable oil. Then place the fried balls on paper towels or napkins to get rid of excess oil. Or, as I did, bake the balls in the oven on a baking sheet lined with parchment at 200°C for 25-30 minutes.
STEP 8
Baked in the oven, the balls turn out to be more dietary. Serve the rice balls with cheese hot, with tomato or cream sauce. They also go well with fresh vegetables.