Rice Rissoles


serves: 6
1 onion, finely chopped
2 tablespoons butter
1 cup short grain rice
3 cups chicken stock
2 eggs, beaten fine breadcrumbs oil for frying
parsley sprigs for garnish


1. Saute onion in butter until soft, add rice and stir until grains are coated with butter.

2. Add chicken stock, bring to the boil, stirring occasionally.

3. Cover and cook over low heat for 30 minutes.

4. Leave until cool enough to handle, then take large tablespoons of rice mixture and mould around a heaped teaspoon of filling which can be as given below or any other desired.

5. The rissoles may be moulded into oval or round shapes.

6. When all are made, dip into beaten egg and coat with breadcrumbs.

7. Fry in deep hot oil until golden brown all over and heated through.

8. Drain on paper towels and serve very hot, garnished with parsley.

9. The rissoles may be kept hot in the oven for 10 minutes.

ham and prawn filling

1. Finely dice 1/2 cup cooked ham and 1/2 cup cooked, shelled and deveined prawns.

2. Chop a small onion finely, heat 1 tablespoon butter and gently fry onion until soft and golden.

3. Mix with the ham and prawns, season to taste.

savoury mince filling

1. In 1 tablespoon hot oil fry 1 finely chopped onion and 1 clove of crushed garlic.

2. Add 250 g (8 oz) lean minced steak and stir until steak changes colour.

3. Add salt and pepper to taste. If desired, add 2 chopped bacon rashers.

4. Cover and cook over low heat for 20 minutes.

mozzarella cheese filling

1. Cut 2 cm (3/4 inch) cubes of Mozzarella cheese or any other cooking cheese and enclose in rice.

2. When the rissoles are fried, the cheese melts slightly and when broken open it separates in long strands.

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