Rice balls with jelly

Category: Dishes from cereals and flour products
Kitchen: Russian
Rice balls with jelly

Ingredients

Thick rice porridge:
Round rice 1 tbsp.
Water (or milk) 2.5-3 tbsp.
Salt, sugar taste
For cue ball:
Eggs 1 PC
Breadcrumbs or flour
For jelly:
Any berries, fruits (or jam)
Starch 2 tbsp. l with a slide
Water 1 l.
Sugar taste

Cooking method

  • Boil thick rice porridge (I cooked in a Brand 6050 pressure cooker on the default Porridge mode), cool a little. Drive an egg into the porridge, mix well. With hands dipped in cold water, form meatballs, roll in breading and fry until golden brown.
  • For jelly, dilute the starch in a small amount of cold water (about 100-150 ml), bring the remaining water to a boil, add sugar and berries (I have frozen strawberries), boil a little, pour in starch in a thin stream, without ceasing to interfere. Cook until thick.


gardenia
Forgotten dish, thanks for reminding me!
I often did this to my boys (in their childhood), but the guys grew up and the dish was forgotten. You can also make similar balls from semolina porridge or cook thick semolina porridge, pour it into curly molds, and when the porridge hardens, put jelly on top of the plate. It used to be that you couldn't make me eat semolina porridge, but they ate such meatballs and muffins with pleasure.
larissa
Thank you! I just visited nostalgia ... I also once loved this dish very much with rice cakes and semolina, but eventually I somehow forgot it ... thanks again for reminding me, I will have to cook ...
Elven
To your health! I also have this favorite dish since childhood.

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