2 cups Spekko Royal Umbrella Jasmine Rice
4 cups water
5ml (1 tsp) salt
handful of chopped fresh Italian parsley
200g mozzarella cheese, cut into blocks
250ml (1 cup) breadcrumbs
250ml (1 cup) grated Parmesan cheese
2 eggs, beaten
sunflower oil for deep-frying
1.Boil the rice with the water and salt until half-cooked. Stir with a wooden spoon until the mixture forms a rice paste. Steam on a low heat until cooked. Set aside to cool.
2.Mix the parsley into the old rice.
3.Form balls with the rice, then insert a block of mozzarella cheese in each ball. Set aside to cool in the fridge.
4.Mix the bread and Parmesan cheese.
5.Dip the rice balls first in the egg mixture, then in the breadcrumb and Parmesan cheese mix. Set aside to cool for 30 minutes in the fridge.
6.Deep-fry in batches in sunflower oil until brown and crisp. It will take about 3 – 4 minutes.