- 200 g boiled rice (about 1 cup)
- 150 ml cream (about 2/3 cup)
- 100 g hard cheese (about 3.5 oz)
- 2 eggs
- Flour, breadcrumbs, salt, and spices to taste
Heat the cream and stir in the grated hard cheese until it melts and forms a smooth mixture.
Add the rice, salt, and spices and mix thoroughly.
Transfer the rice mixture into a mold, press it down firmly, and refrigerate until cool.
Once cooled, cut it into pieces in any shape.
Alternatively, wrap the still-warm rice in plastic wrap to form “logs,” then cut the logs into pieces after they cool.
Or cool the rice slightly and form it into balls.
Roll each rice ball or piece in flour, dip it in beaten egg, and coat it in breadcrumbs.
Fry the balls in hot oil until golden brown on all sides.
Serve garnished with sorrel sprigs.
Substitute the cream with milk if desired.
If the rice was cooked with spices and salt, do not add more spices or salt when forming the balls.
Remember that the cheese is salty; avoid adding extra salt.
This dish can serve as a side, or paired with your favorite sauce as a main course.
