Baked Rice Balls Stuffed with Olives Recipe: What a fancy way to recycle leftover rice! These balls will be the new stars of your picadera platter.
Cuisine Fusion, Italian
Keyword arancini, baked
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Clara Gonzalez
For the tomato sauce
2cupsof fresh tomato, peeled, seeded and chopped (about 4 large tomatoes)
1tablespoonsof olive oil
A pinch of dry oregano leaves, crushed
1garlic clove, crushed
1/2teaspoonof salt, or to taste
For the rice balls
2cupsof cooked arroz blanco(white rice)
2tablespoonsof all-purpose flour
1cupof grated Pecorino or Parmesan cheese
To prepare the tomato sauce
Heat oil and cook and stir tomatoes, garlic, and a pinch of oregano, add water and sugar. Simmer over low heat until you obtain a thick (chunky) sauce. Season with salt to taste. You should obtain about 1 1/2 cup of sauce. Set aside.
Mix rice, flour, milk and water and simmer over very low heat, until almost all the liquid has evaporated. Mix in 1/4 of a cup of cheese (set aside the rest) and cook stirring until it turns into a very thick mix. Cool to room temperature.
Once it's cooled, knead for a minute to make it into a more compact mixture.
Heat oven to 450 ºF [230 ºC]
Place 3 tablespoons of the rice mix on your hand and flatten, place an olive in the center and wrap the rice around it, shaping into a ball. Squeeze to make sure there are no cracks.
Coat the ball with the remaining cheese and squeeze to make sure it sticks. Repeat to form 5 more balls.
Bake on a silpat mat, or greased tray until the balls turn golden brown (15-20 mins).
Cool slightly before serving. Serve alongside the tomato sauce.