prep time
50 min

cook time
40 min

servings
6

WHAT YOU'LL NEED


Minute Rice® Instant White Rice
3 cups (750 mL)
2 tbsp (30 mL)		butter, cubed
1/2 cup (125 mL)		grated Parmesan cheese
2		eggs, lightly beaten
1 1/2 cups (375 mL)		bread crumbs
2 tbsp (30 mL)		finely chopped fresh parsley
18		cubes mozzarella (about ½ inch/1 cm pieces)
		Canola oil, for frying
6 cups (1.5 L)		mixed fresh greens
2 tbsp (30 mL)		olive oil
4 tsp (20 mL)		rice wine vinegar
1/4 tsp (1 mL)		each salt and pepper

INSTRUCTIONS

Step 1: Prepare rice according to package directions. While still hot, stir in butter and Parmesan cheese; let cool completely. Stir in eggs, 1/2 cup (125 mL) of the bread crumbs and parsley.

Step 2: Roll 1/4 cup (60 mL) of the rice mixture into a ball. Hollow out the centre to create a space for the filling; place one cube of mozzarella in centre of ball. Reshape the rice to enclose the filling. Repeat to make 18 rice balls; roll in remaining bread crumbs.

Step 3: In deep fryer or deep saucepan, pour enough oil to come about 4 inches (10 cm) up side of pan; heat to 350˚F (180˚C). Fry rice balls, in batches, for 3 or 4 minutes or until golden brown. Transfer to paper towel–lined tray.

Step 4: Toss greens with oil, vinegar, salt and pepper. Serve with rice balls.

Tip: Serve with marinara sauce for dipping.

Nutrition Facts

Per 1/6 recipe (3 rice balls):