Stuffed, baked, wheat-free rice cake, good and healthy

Stuffed rice cake, to use leftover rice with a healthy, fry-free and gluten-free recipe

RICE GOLLATE, stuffed, without frying and without gluten

By Cris Muratori, from Bake and Gourmet Cakesite of recipes, menus and shopping lists, partner of TERRA Degusta.

With what’s left of the rice of the week, you can quickly prepare this stuffed, gluten-free and TOASTED rice ball. A healthy recipe that helps you save money by using leftovers.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free and very practical.
• Compose the meal menu online, it’s practical and you SAVE at the supermarket.
• Portion: 2 people. TO DO for 4, 6 or 8 people, Click here.
• Tools: 1 chopping board, 1 shallow pan, preferably non-stick, 2 bowls. 1 grater (optional)
• Equipment: conventional

Do you want to see the recipe for the CRISPY RICE COOKIE? CLICK HERE and see it in TERRA DEGUSTA.

INGREDIENTS: *click to see the shopping list

Gluten-free stuffed rice balls ingredients

• 1 cup rice (cooked)
• 2 cloves of garlic, minced
• 1/4 chopped onion(s), small
• pepper to taste (optional)
• salt to taste
• 2 whole eggs, add one at a time or enough to make the point
• chopped parsley to taste
• chopped green onion to taste
• 2 tablespoons finely toasted cassava flour or cassava flour
• 2 tablespoons of grated Parmesan
• 1 teaspoon of baking powder
• Olive oil to taste to bind (if necessary)
• Oil, a zig-zag thread on each dumpling

stuff

• 75g mozzarella or semi-cured Minas cheese, cubed

For gluten-free breading

• ½ cup toasted fine cassava flour or cassava flour, or as needed
• 25 g of grated Parmesan
• Paprika to taste

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe.
2. This recipe makes about 5-6 large cupcakes for 2 servings.
3. Preheat the oven to 240°C – very high temperature.
4. Enjoy leftover rice. Use unprocessed brown rice to make these dumplings.
5. Grate the Parmesan, if you haven’t bought it, grate the amount for the dumpling and breading).
6. Chop the onion, parsley and garlic.
7. Cut the mozzarella or half of the cheese into 1.5cm x 1.5cm cubes and set aside.
8. Prepare the dough for the breading: put the flour or finely toasted cassava flour in a bowl, mix with the grated cheese and paprika.

PREPARATION:

Stuffed rice ball:

1. In a bowl mix the brown rice, without working it with the other ingredients of the recipe. The dough must be firm and completely wrapped in the eggs.
2. If necessary, add olive oil in drizzle, just enough to bind.
3. Make sure that the mixture is homogeneous, with all the grains united and not dissolved.
4. Form the dumplings with a dessert spoon: 1 and a half spoons per dumpling.
5. First, put 1 dessert spoon of the dough in your hands and open a disc.
6. In the center put 1 piece of diced cheese.
7. Close with ½ dessert spoon of rice and form a ball.

Stuffed rice ball:

1. Coat the dumplings in the farofa flour or cassava breading mixture.
2. Place them on a baking tray greased with a drizzle of oil or non-stick.
3. Make a zigzag with the oil, a drizzle, in each dumpling.

Baked Stuffed Rice Ball:

1. Bake in a preheated oven at 240°C until golden brown.
2. If necessary, turn them halfway through cooking to obtain a uniform browning, which varies from oven to oven.
3. As soon as they are golden, switch off and remove from the oven.
4. Drain well on paper towels.

FINISHING AND ASSEMBLY:

1. Arrange the stuffed, gluten-free and fry-free arancini rice balls on a serving plate or, if you prefer, arrange them on plates alongside your main course.
2. Gnocchi accompany many dishes very well and can also be served as an appetizer or snack.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.