Corn and Cheese Rice Balls
Corn and Cheese Rice Balls
ingredients
___Rice
1 ½ cup Extra long grain rice Verde Valle®
3 garlic cloves, peeled
¾ cup vegetable oil
½ onion, chopped
2 dientes de ajo sin piel
¼ cup water
2 ½ a 3 cups hot water
¾ tablespoon salt
3 jalapeños chilies
4 cilantro or parsley branches
1 medium onion, chopped
___Sauce
½ cup corn oil
2 dientes de ajo sin piel
1 medium onion, chopped
6 poblano chilies grilled, empty and sliced
1 k tomatoes
½ onion, chopped
2 garlic cloves, peeled
Black pepper to your taste
Salt to your taste
___Cream
1 cup thick natural cream
1 cup natural yogurt
1 garlic clove, peeled and mashed
1 cup mozarella cheese
1 cup manchego or gruyere cheese
½ teaspoon pepper powder
½ teaspoon salt
___Pudding
Butter
3 egg whites
2 yolks lightly beaten
¼ teaspoon salt
1 pack corn rice, Verde Valle
1 cup grated manchego cheese
1 egg
1 tablespoon cornstarch
1 cup flour
2 beaten eggs
1 cup bread crumbs
Vegetable oil, as needed
PREPARATION
- In a bowl, combine the corn rice, grated manchego cheese, egg, and cornstarch. Mix thoroughly and shape into small balls.
- To bread them, coat each ball in flour, then dip in egg, and finish with bread crumbs.
- In a pot with enough hot oil, fry the rice balls until golden brown. Drain on paper towels.
- Serve. You may accompany them with an avocado dressing. Enjoy.
