Stilton-Rice Balls

Name: Stilton-Rice Balls
Total time: 30 min
Yield: 10 servings
Ingredients: 4 cups water; 2 cups Arborio rice; 4 teaspoons kosher salt; 4 eggs, beaten; Freshly ground pepper to taste; 1 1/4 cups dry bread crumbs; 2/3 cup walnuts, toasted and broken into 1/2-inch pieces; 1/2 pound cold Stilton cheese, cut into 1/2-inch cubes; Vegetable oil, for deep-frying

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Been There, Ate That

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Ingredients

Yield:10 servings

4cups water
2cups Arborio rice
4teaspoons kosher salt
4eggs, beaten
Freshly ground pepper to taste
1¼cups dry bread crumbs
⅔cup walnuts, toasted and broken into ½-inch pieces
½pound cold Stilton cheese, cut into ½-inch cubes
Vegetable oil, for deep-frying

Ingredient Substitution Guide

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Preparation

Step 1
Bring water to a boil in a large saucepan. Add rice and 2 teaspoons of salt, return to a boil, lower heat, cover and simmer until water is absorbed, about 15 minutes. Place in a bowl and let cool completely.
Step 2
Add the eggs, 2 teaspoons of salt, pepper and ¾ cup of bread crumbs to the rice and mix well. Moisten your hands with water and form the rice mixture into 1½-inch balls. Press 1 piece of walnut and 1 piece of Stilton into the center of each one and reshape into a ball. Coat with the remaining bread crumbs.
Step 3
Working in batches, deep-fry the rice balls until nicely browned. Drain on paper towels. Serve hot.