Rice balls

Rice balls

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Ingredients for Making Rice Buns

  1. Steamed round-grain rice 0.5 cups
  2. Onion 2 pieces.
  3. Hard cheese (any, most importantly, to melt well) 100 grams. 0.5 cups.
  4. Chicken fillet fresh 0.5 kg.
  5. Chicken egg 1 piece.
  6. Breadcrumbs as needed.
  7. Kitchen salt to taste.
  8. Ground black pepper to taste.
  9. Dill and / or parsley 1 bunch.
  • Main Ingredients: Onion, Chicken, Rice
  • Serving 4 servings
  • World Cuisine


Frying pan with high sides, Bowl for mixing ingredients, Metal or wooden overturning spatula, Deep egg plate, Paper or waffle towel, Crackers plate, Kitchen stove, Grater, Deep-fryer or frying pan with high sides, Serving portion plates

Cooking rice balls:

Step 1: mode and fry the onions.

The basis of rice koloboks is a mixture of boiled rice, fried onions and grated cheese. Onions cut into small cubes. Pour into a pan with high sides 2-3 tablespoons cooking oil for frying. Any oil is suitable, if you take olive, you get a more piquant taste. Fry the onion until golden brown. It will take you from strength minutes 5-7.

Step 2: stew rice with onions.

Rinse half a glass of rice several times with cold water, pour into the pan to the fried onion, add 1 cup cold water and put on fire. When the rice boils, add a quarter teaspoon of salt, mix and remove the heat to a minimum. Cook the rice almost until ready, about 10-15 minutes. Put the finished rice and onion in a bowl and let cool completely.

Step 3: Three cheese and mix with rice.

While rice is being cooked, you can grate hard cheese on a coarse grater. In still hot rice, add grated cheese and a little black pepper. Mix thoroughly. It is necessary that the cheese "floated" from the temperature of the rice. Leave our base to cool completely.

Step 4: prepare the filling for the rice balls.

As a filling for rice koloboks, meat, mushrooms or fish are suitable. In our case, it will be a chicken. We wash the chicken fillet under cold running water, remove the films and connecting veins, if any. We transfer the fillet to a paper or waffle towel to get rid of moisture. Cut the dried fillet into small pieces, approximately the size of 2x2 centimeters. Salt and pepper a little. Pour into a preheated pan about 2 tablespoons cooking oil for frying. As soon as the oil is warmed up, put the chicken fillet into it and fry them on all sides to a golden color and crisp. We spread the finished fillets on a towel so that the excess fat is absorbed.

Step 5: form the rice balls.

When the rice base has completely cooled, you can proceed to the formation of koloboks. We need a bowl of cold water, a bowl of beaten egg and a plate of breadcrumbs. Wet hands in cold water. Take a small amount of rice, about 1.5-2 tablespoonsso that the rice fits completely in the folded palms of the house. We make a ball of rice, not necessarily the correct form. In the center of the ball with your finger we make a recess and lay a piece of chicken fillet. We glue the edges of the recess, and again give the workpiece the shape of a ball. Thus, the chicken filling in us should be in the very center of the rice bun. Bread roll in the beginning in the egg, then in breadcrumbs.

Step 6: fry the rice balls.

If you have a deep fryer, then follow the standard frying procedure. If there is no deep fryer, then we take a frying pan with high sides. It is better if the pan is non-stick - and less oil is needed, and the koloboks will not stick to the bottom. So, we pour refined vegetable oil into a pan somewhere on 2 centimeters and set on fire. Once the oil has warmed up well, put the rice balls in the pan in one layer. Once the koloboks on one side are covered with a delicious crispy crust, turn them over with a spatula and fry them on the other side in the same way. Since all of our ingredients were ready, we do not need a long heat treatment, the main thing is that the balls are browned. We put the finished balls on a paper or waffle towel to absorb excess fat.

Step 7: serve the rice balls.

An ideal sauce for rice balls with chicken filling is any of the white sauces, such as Bechamel. Put rice balls on portioned plates, pour sauce on top and crush finely chopped herbs. A perfect complement will be a glass of chilled white wine or green tea with lemon. Enjoy your meal!

Recipe Tips:

- - for the preparation of a rice base for koloboks, the remains of a classic risotto are perfect.

- - if the rice is too cold before adding cheese, it is better to heat it in a water bath or in a microwave.

- - other fillings for rice balls may be pieces of fish or finely chopped and fried vegetables. If the balls are not fried in oil, but baked in the oven, then such a dish is suitable even for a diet menu.


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