Rice Croquettes with a Parmesan Crust | Spekko Rice
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Rice Croquettes with a Parmesan Crust

Rice Croquettes with a Parmesan Crust

These croquettes are easy to prepare and is a version of the Italian Arancini recipe.

  • Serves: 2
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    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.

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