Rice Balls

Oxmoor House
1 dozen


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2/3 cup cooked regular rice
1 egg
2 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon grated onion
1/8 teaspoon salt
1/8 teaspoon pepper


Place rice in a small mixing bowl; mash. Add egg, flour, parsley, onion, salt, and pepper, mixing well.

Drop dough by teaspoonfuls into simmering broth or consommé, allowing room for balls to expand during cooking. Reduce heat; cover and simmer 5 minutes. (Do not lift cover during cooking time.)

Created date

February 2010