Savoury Cheese and Rice Balls Recipe

Savoury Cheese and Rice Balls


  • 3 tsp
    olive oil
  • 1 medium (150g)
    onion, chopped
  • 3/4 cup (150g)
    short grain rice
  • 1/2 cup (125mL)
    white wine
  • 2 cups (500ml)
  • 3 tsp
  • pinch
    saffron threads
  • 1/4 cup (20g)
    grated parmesan cheese
  • 1 tbsp
    parsley, chopped
  • 2
    eggs, lightly beaten
  • 125g
    light mozzarella cheese, cut into 1 cm cubes
  • 2/3 cup (70g)
  • oil for shallow frying

How to Cook

Prep Time: 20 minutes | Cooking Time: 20 minutes
  1. Heat oil in a medium saucepan over medium heat; add onion, cook 2 minutes or until soft; add rice, cook a further 2 minutes, stirring constantly.

  2. Stir in wine, half the water, MAGGI Original Seasoning and saffron. Bring to boil, reduce heat, simmer stirring occasionally, until liquid has nearly evaporated. Stir in remaining water, simmer a further 12 minutes or until all liquid has evaporated and rice is cooked.

  3. Stir in parmesan cheese and parsley; cool slightly, stir in eggs.

  4. Roll a tablespoonful of mixture around each cube of cheese, shape into a ball; coat with breadcrumbs. Repeat with remaining mixture and cheese. Refrigerate 1 hour.

  5. Heat oil in a large frying pan over medium heat; add a few rice balls at a time, cook approx 3 minutes or until golden on all sides. Drain; cook remaining rice balls.