Have you ever wondered what to do with leftover rice or risotto? Read on.
One And One Half Cups Of Cooked Rice
A Beaten Egg
A Cup Of Panko Bread Crumbs, Divided
¼ Cup Of Grated Romano Cheese
1/2 Teaspoon Of Sea Salt, Divided
A Pinch Of Ground Black Pepper
¼ Cup And A Tablespoon Of Olive Oil, Divided
A Roasted Red Pepper
A Tablespoon Of Sriracha Chili Sauce
½ Teaspoon Of Red Wine Vinegar
Into a food processor, add the red pepper, the Sriracha chili sauce, a tablespoon of the olive oil, ¼ teaspoon of the sea salt, and the red wine vinegar. Pulse until smooth. Taste and add more sea salt and/or Sriracha chili sauce, if desired. Put the mixture in a small bowl and set it aside.
Combine the cooked rice, the beaten egg, ¼ cup of the bread crumbs, the grated cheese, ¼ teaspoon of the sea salt, and the ground black pepper in a bowl. Mix well. Using your hands, form the rice mixture into balls (about the size of golf balls). Brush the rice balls uniformly with the remaining ¼ cup of the olive oil. Spread ½ cup of the bread crumbs out evenly on a plate. Roll the rice balls in the bread crumbs making sure to coat each one evenly.
Place the rice balls in the refrigerator for at least one hour before cooking.
When you are ready to cook, preheat the oven to 400 degrees. Place the rice balls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30 minutes or until the bread crumbs are golden brown.
Serve at once with the red pepper sauce.