Cheesy Rice Balls

Rice-Balls (1)

“Want Some Inspiration For Your Tea Time? Try Out This Recipe… A Perfect Tea Time Snack To Make Your Time Fancy.” – Chef Tahira Mateen


Olive Oil 1 Tbsp
Chopped Garlic 3 Cloves
Chopped Onions ½ Cup
Finely Chopped Carrot 1 Tbsp
White Wine 30 Ml
Arborio Rice (Soaked) 150 Gm/2 Big Cups.
Chicken/Veg.Stock Or Water (As Required)
Salt To Taste ¼ Tsp
White Pepper Powder ¼ Tsp
Finely Chopped Parsley 1 Tbsp
Cream 1 Tbsp
Parmesan Cheese 60 Gm (Grated )

Ball Ingredients:
Mozzarella Cheese, Diced ½ Cup
Panko Bread Crumbs 250 Mg
Oil To Deep Fry
Tomato Sauce To Accompany 100 Ml


  • Heat olive oil in a pan and sauté garlic & onions until onions are soft.
  • Swirl the pan with white wine & add soaked Arborio rice.
  • Cook for 2 minutes & add some seasoning. Add stock ladle by ladle. When its absorbed add more until rice is cooked Al Dente.
  • Add cream & check seasoning. Add parmesan cheese and stir well.
  • Remove from heat and let the risotto cool.
  • When cold enough to handle, make small walnut sized balls and stuff them with mozzarella cheese and re-shape them like a ball.
  • Coat these stuffed rice balls with Panko bread crumbs. Keep them in refrigerator for 20 minutes.
  • Deep fry them until golden brown and serve with tomato sauce.


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