Yield: 48 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken broth |
1½ cup | Arborio rice |
1 cup | (4 oz.) shredded mozzarella cheese |
½ cup | Grated Parmesan cheese |
½ cup | Chopped pine nuts |
¼ cup | Chopped fresh basil leaves |
1 small | Clove garlic; crushed |
3 larges | Eggs; beaten |
1 cup | Fine dry bread crumbs |
makes about 4 dozen
5/89 McCall's Magazine
1. In medium saucepan, bring broth to boiling; stir in rice. Simmer, covered, stirring occasionally, until all liquid is absorbed. Stir in cheeses, nuts, basil and garlic. Spread on baking sheet to ½-inch thickness. Cover with plastic wrap; cool to room temperature.
2. Place eggs and bread crumbs in seperate, shallow bowls. Using a 2-inch cookie cutter, cut out rice mixture; coat each rice dumpling with beaten egg and then bread crumbs.
3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or 6 at a time, 1 minute, or until golden, turning once. Drain on paper towels.
Serve hot. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@...> on Aug 11, 1997