Mascarpone cream sauce, variation 5 ~Rice Balls~

Here is my 5th recipe variation using the Mascarpone cheese sauce: rice balls! They are cute little fried balls of rice about the size of meatballs. Melty mascapone sauce combines with rice to make them creamy on the inside, and the balls are lightly fried to make them crispy on the outside. They're great as a party appetizer, as well as a main entrée.

Mascarpone cream sauce, variation 5 ~Rice Balls~


(Recipe by:Chef Yasue Siewert)


Prep.: 20 minutes
Cook: 15 minutes


Makes 12 balls


2 cups (about 11 oz) cooked white rice
½ cup mascarpone cream sauce
1 tbsp grated parmesan cheese
¼ cup green peas
pinch of kosher salt
pinch of black pepper
1 tbsp flour
1 egg
¾ cup breadcrumbs (preferably panko)
Vegetable (canola) oil for frying
Any kind of tomato sauce for dipping/serving


In a medium-size bowl, add cooked rice, mascarpone cream sauce, grated parmesan cheese, green peas, salt, and black pepper and mix well.
Roll rice mixture into 1-inch balls, about golf ball-sized.

Prepare 3 medium-size bowls. Add egg and 1 tbsp water and mix well in one bowl. Put flour in the second bowl, and put breadcrumbs in the third bowl.
Dredge each ball in flour, then dip into egg mixture, and press into breadcrumbs to coat completely all sides, set a side. Repeat for all rice balls.

In a medium saucepan (or deep fryer), heat 1-inch of canola oil over medium heat to 350 degrees F. Cook rice balls a few at a time, until golden brown, about 5 minutes. Drain on a paper towel.
Serve warm with tomato sauce.

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