Renaissance Rice Ballsfrom the book "Shakespeare's Kitchen"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
1 lb Italian rice (Arborio)
Cook the rice according to the package directions. Combine the cooked rice, cream, egg, cheese and sugar in a large bowl. Cover and refrigerate until thoroughly chilled, up to 2 days.
Form the rice into 1 inch diameter balls. Place the flour on a flat plate. Heat the oil in a skillet over med heat. Lightly roll the rice balls into the flour. Cook, turning occasionally until completely browned on all sides. Remove the rice balls from the pan and drain on paper towels.
Makes 24 rice balls.
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