Japanese rice balls with cheese

Original, beautiful, crispy, from simple products! Rice balls are a hearty Japanese snack made of boiled rice with a variety of fillings. In this recipe, cheese is used as a filling. The addition of broth and garlic makes the filling juicy, with a rich taste.

Pirko Rita

Recipe author

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Composition / ingredients

Servings:

For balls:

Fig

1.5

Salt

to taste

For filling:

Hard cheese

100

Chicken broth

Onion

Garlic

For breading:

Flour

Breadcrumbs

100

Chicken eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 9 g

Fats 9 % 5 g

Carbohydrates 74 % 40 g

228 kcal

GI: 3 / 70 / 28

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to make Japanese rice balls with cheese? First of all, boil the rice for the balls. How to cook rice? Measure out the required amount of rice, rinse it well under the tap. Then pour water in a ratio of 1:1, add a little salt. Cook the rice in a saucepan over medium heat without a lid. The cooking time after boiling the water is 10 minutes. The water will have to be completely absorbed into the rice. Leave it to cool. Round rice is best suited.
Step 2:
Prepare the cheese filling. How to make the filling? Peel the onion and finely chop it. Garlic is also cleaned and passed through a press. Put the prepared onion and garlic in a frying pan, pour in half of the chicken broth and put the pan on a small fire. Simmer the vegetables until the liquid has completely evaporated. Then pour in the rest of the broth, and let it soak in again.
Step 3:
Grate the cheese. Any cheese will do, the main thing is that it is of high quality, without milk fat substitutes and melts well. As soon as the broth in the pan is absorbed, pour the grated cheese into it. Mix the cheese with the 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 the third. Shake the egg lightly with a fork.
Step 5:
Wetting your hands in water, form balls of rice, inside of which put a filling of 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. Squeezing your palm, wrap the filling with rice. Roll the ball.
Step 6:
Roll each rice ball first in flour, then in beaten egg, then in breadcrumbs. Place it on a plate or cutting board. So use all the rice and cheese filling. Put 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 in a large amount of vegetable deep-fried. Then put 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 covered with parchment at a temperature of 200 ° C for 25-30 minutes.
Step 8:
Baked in the oven, the balls turn out to be more dietary. Serve rice balls with cheese hot, with tomato or cream sauce. They also go well with fresh vegetables.

In fact, you can add any other filling to the rice balls, according to your taste. It can be, for example, vegetable, or just with cheese (to shorten the cooking time). But, of course, chicken broth makes a more interesting taste. The vegetable balls are no longer suitable for tomato, but soy sauce.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.