Okay this may not look all that appetising but trust me if you get the flavors right and I will tell you how it is delicious
5 cups of boiling chicken stock or 4 cups of boiling water and one cup of two and half vegetable stock cubes dissolved in one cup of boiling water
1 cup of shredded carrot or frozen birds Eye julienne carrot
1 cup of frozen baby peas or normal
65 g piece of reduced fat mozzarella or tasty cheese
1/2 cup finely grated parmesan cheese
salt and pepper if needed.
Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately fifteen minutes, stirring occasionally. Add carrot and peas and cook for a further 5-10 minutes until rice is cooked and all water is absorbed.
Remove from heat and if needed add salt and pepper (honestly the chicken salt and the cheese later adds all the flavor but you guys can do what you want)
Refrigerate until it is cool. This makes it easier to use and handle.
Shape the cool rice into six even sized balls. They way you do this is clump a bunch of rice together and shape and then what I found helpful was tossing it closely hand to hand so you're shaping it but not handling it too much that it collapses. Cut cheese into six even squares. Make sure they are big because the cheese is to balance out the overpowering salty stock in the rice and if you have not enough cheese then the balls will be too overpowering.
Press cubes in and reshape
Roll the balls in the parmesan and place on baking paper in an oven tray. Bake in a preheated oven at 200 degrees celcius for 25-30 minutes until lightly golden and heated through.
Refrigerate until it is cool. This makes it easier to use and handle.
Shape the cool rice into six even sized balls. They way you do this is clump a bunch of rice together and shape and then what I found helpful was tossing it closely hand to hand so you're shaping it but not handling it too much that it collapses. Cut cheese into six even squares. Make sure they are big because the cheese is to balance out the overpowering salty stock in the rice and if you have not enough cheese then the balls will be too overpowering.
Press cubes in and reshape
Roll the balls in the parmesan and place on baking paper in an oven tray. Bake in a preheated oven at 200 degrees celcius for 25-30 minutes until lightly golden and heated through.
Serve with steamed vegies such as broccoli, corn and baked potato
Tips
Wet hands with a little water to prevent the rice sticking to your hands when shaping
Have all ingredients ready
Have large cubes because the stock without the cheese can be overpowering.
Practice Makes Perfect...
Wet hands with a little water to prevent the rice sticking to your hands when shaping
Have all ingredients ready
Have large cubes because the stock without the cheese can be overpowering.
Practice Makes Perfect...
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