Deep-fried cheese and rice balls

Ingredients

• 150 g White rice, uncooked
• 300 ml Homemade chicken stock
• 200 ml Canola oil
• 100 g Bread crumbs
• 100 g Edam
• 2 pcs Eggs
• 60 g Mozzarella, cubed
• 1 tbsp Basil, dried
• 1 1/2 tsp Black pepper, ground
• 1 pinch Salt

Method

1. Beat the eggs together with the basil, edam, salt, and pepper. Cover and chill in the fridge.
2. Boil the chicken stock in a pot and stir in the rice. Cover and cook on low heat for around 15-20 minutes, until all the liquid is almost absorbed.
3. Remove the pot from heat and stir in the egg mixture until the rice is evenly coated (stir quickly so the egg doesn’t scramble). Chill in the fridge for an hour.
4. Use damp hands to form rice balls.
5. Put a mozzarella cube at the center of each rice ball then coat the ball with the breadcrumbs.
6. Place a skillet over medium-high heat and add the oil. Let the oil heat to 180°C then fry the rice balls in batches until they turn golden brown, then drain them on paper towels.
7. Serve warm.