"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rice Balls & BBQ Sauce Recipe

  Tried it? Rate this Recipe:


This recipe for Rice Balls & BBQ Sauce, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Simione
Added: Sunday, July 8, 2007


For sticky rice:

2 Tbsp. margarine
½ cup very fine chopped onion
1 ½ cup uncooked basmati rice
¼ cup dry white wine
4 cups good vegetable stock. (Morga or Rapunzel are good)
½ tsp saffron, or a small thread of saffron
salt and pepper to taste

For filling:

½ inch cubes mozzarella

For egg wash:

3 eggs beaten
1 oz. grated parmesan cheese
2 Tbsp. milk

For dredging and frying:

4 tsp. flour
½ cup bread crumbs
Veg oil for deep frying

For BBQ sauce:

1 Tbsp. oil
1/3 cup very fine chopped onion
1 clove garlic, minced
1/8 - 1/4 tsp. dry mustard
1 Tbsp. worschetster sauce
2 Tbsp. vinegar
1 Tbsp. tomato puree or ketchup
2 Tbsp. brown sugar
½ tsp. chili
¾ veg stock

For rice balls:

1. Melt -n- sauté marg and onion. Stir in rice to coat. Add wine, seasonings, and ½ of veg stock. Bring to a boil, stirring uncovered . . . turn heat to low, simmer until liquid is absorbed and evaporated. Add the remaining stock, continue to cook uncovered until rice is soft and sticky.

2. Cool rice until it you can handle it. Form balls only slightly larger than a golf ball, shoving a cube of mozzarella cheeze into the center. Squeeze and roll the balls so that they holds together without cracks or chunks falling off.

3. Mix the 3 eggs and milk and the parmesan cheese together for an egg wash.

4. Mix the flour and bread crumbs to dredge rice balls before frying.

5. First roll rice ball in egg - wash, then roll in bread crumbs. Fry in deep fryer or pot with at least 2 inches of oil. Fry until golden brown and crispy.

6. Keep warm or serve immediately with sauce.

For BBQ sauce:

1. Mix together the dry mustard, the chili, and the brown sugar.

2. Sauté onion in oil until transluscent. add spice and sugar mix, stir; add tomato puree, vinegar, worschetster, stir; add veg stock.

3. Bring to a boil, then turn down heat to simmer for a few minutes. Thicken slightly with corn starch and water base, and cook an additional 10 min on low heat, stirring constantly with a whisk.

Serve rice balls with BBQ sauce while hot and crispy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
forever, putsy work




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!