Monday, June 13, 2011

Bolinhos de Arroz (Rice balls)

Several years ago, my sister Kristi traipsed down to Brazil on a study abroad and before we knew it, she had found herself a Brazilian husband. Aside from being really awesome, my new brother-in-law (or should I say his mother?) provided a great service to my family by introducing my sister to a world of culinary deliciousness. Cheese bread, fried dough stuffed with guava, carrot cake, lime tort, and can we say barbecue? You haven't had good meat until you've had Brazilian "churrasco." And luckily Kristi makes some killer Brazilian food. Maybe not quite as good as her mother-in-law, but it keeps me coming back for more! -Kelly

These are the perfect solution for that leftover rice that has been taking up space in your refrigerator! When I lived in Brazil, I ate lunch at a self-service restaurant near my work- whenever I came across these little golden balls of goodness, my long boring day somehow got shorter and much, much more interesting. I decided to make these the other day when I noticed a huge pot of rice taking up way to much space in the fridge. About 30 minutes later I felt like I was back in Brazil... -Kristi

Bolinhos de Arroz (Rice balls)
Recipe and pictures by Krisi L.
3 cups leftover rice
3 eggs
2/3- 3/4 cup flour
1/4 cup corn starch ( I don't know if you REALLY need this- I've seen recipes with out it, but I used it)
half of a small onion finely diced
1 1/2 tsp salt
1 tsp pepper
1 1/2 tsp dried parsley
1/2 cups Parmesan cheese
enough oil to fry

1. Heat oil in shallow skillet (about 2 inches of oil) on medium to medium high heat.
2. Mix all of the ingredients together-in no particular order, really. You should have a gooey, yet thick mixture. You should be able to form small balls (maybe with the help of a little flour on your hands) If you need to you can add a little more flour. One thing I love about Brazilian cooking- there are no real rules to a recipe...just make it until it seems/feels/smells about right.
3. After forming the mixture, roll into balls (or you can use a spoon to drop dollops of the batter into the hot oil, but kind of forming a ball looks a lot better) and drop into hot oil. Let them become golden brown on the bottom and then flip them over- the time should be about 2-3 minutes for each side.
4. Place the fried rice balls on paper towels to drain the oil. Serve warm!! If necessary, you can keep them warm in the oven. Some people like them with ketchup or Tabasco sauce...but I prefer them as is.


Jessie said...

Perfect. Rice, oil, and parmesan cheese - three things I need to liquidate over the next couple of weeks. Thanks for the recipe.

Amy said...

Oh, these sound so good. Will you please post a cheese bread recipe soon too?

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