"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rice Balls Recipe

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


Added: Tuesday, August 14, 2007


2 c uncooked rice
4 eggs, separated
1 c parmesan cheese, grated
8 oz mozzarella cheese, cut into 24 cubes
1 c italian flavored bread crumbs
1 1/2 c vegetable oil
1/4 c butter
1/4 c flour
1 tsp salt
1/8 tsp pepper
2 c reconstituted nonfat dry milk

Cook rice, following label directions but eliminating butter. Cool slightly. Fold in slightly beaten egg yolk and 1/2 c grated parmesan cheese, mixing thoroughly.
When cool enough to handle, shape mixture into 24 balls, using about 1/4 cup for each, and placing a cube of mozzarella cheese in the center of each ball. Make sure the rice completely covers the cheese. Lightly moisten palms of hands for easier shaping.
Beat egg whites slightly in a pie plate; place bread crumbs on a piece of wax paper. Gently roll rice balls in egg whites, then in bread crumbs. Place on Jelly roll pan. Refrigerate for 1 hour. Heat oil to 350 on a deep fat frying thermometer. Fry balls, three at a time turning once, about 4 minutes on each side, or until golden. Drain on paper toweling. Keep warm in a 250 oven. While rice balls are frying, prepare sauce; melt butter over low heat in medium size saucepan. Stir in flour, salt and pepper. Cook, stirring constantly, just until it bubbles. stir in milk slowly. Continue cooking and stirring just until sauce thickens and bubbles. Remove from heat; stir in remaining 1/2 cup parmesan cheese.




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