Naples style rice balls


  • 1 cup round grain rice
  • 2 cups water
  • 1 tbsp vinegar
  • 1 pinch salt
  • 1 tbsp sugar
  • Grated bread for batter
  • Sunflower oil for frying
  • 1 large chopped onion
  • 1 / 2 chopped red pepper
  • 1 chopped carrot
  • 1 clove garlic cut very small
  • Basil leaves
  • 1 handful of capers
  • 1 handful of chopped black olives
  • 3 calsa de salsa de tomate casera
  • < li itemprop = "ingredients"> 2 cda oil olive


In a frying pan with 2 tablespoons of olive oil, add the onion, pepper, carrot and garlic.

Let it simmer over medium heat until tender. Add the tomato sauce with the chopped basil leaves, the capers, and the black olives. salt, pepper and sauté for 2 minutes.

Turn off the heat and reserve.

For the rice, put the 2 glasses of water in a pot to boil without salt, and when it boils, put the rice over medium heat until sticky. let it cool down a bit, but not too much, just enough to handle. then add a pinch of salt, sugar, vinegar and stir well.

When it’s ready, take a piece of transparent film and put it on your hand.

Add a good tablespoon of rice and crush it.

Put a little of the sauce in the middle and with the help of the film, close the rice ball.

The ball should be like the photo. if it doesn’t work, don’t worry, to do this you need a lot of patience and practice. the transparent film will help you close the ball.

When you have all the balls (approximately 4) coat them in breadcrumbs and fry them in sunflower or olive oil over medium high heat (7/10) . once ready, you just have to serve them accompanied by a little more from the room.

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