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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters


Calories: 158

  1. Bring the water to a boil in a medium saucepan. Add the rice. Reduce the heat to low, cover and simmer until the rice is tender and the liquid is completely absorbed, about 15 minutes. Fluff with a fork.
  2. Stir in the cheese and butter. With a fork, spread the rice mixture onto a cookie sheetout to cool completely.
  3. Prepare sauce: Insert the paddle in the Multifry bowl. Add the oil and onion. Close the lid. Set the power level to position 4. Press the bottom heating element button and press the on/off button.
  4. Cook the onion until soft, about 5 min. Add the beef and cook until browned, about 5 minutes. Add the wine. Close the lid and cook until the wine is evaporated, about 2 minutes.
  5. Add the tomatoes, peas, and salt. Close the lid and cook until the flavors are blended, about 20 minutes.
  6. Prepare the rice balls: with wet hands, scoop the rice into 24 mounds. Take one mound of rice and create a concave base. Put a spoonful of sauce inside, wet hands again and with another small amount of rice, close the ball and create a cone shape.
  7. We recommend flattening the rice ball a bit for better cooking results.
  8. Dip each rice ball into the egg and then into bread crumbs.
  9. Remove the paddle from the bowl.
  10. Put the oil in the bowl, close the lid, set the power level to position 4, press the bottom heating element button and press the on/off button. Heat the oil for 2 min.
  11. Put rice balls, in batches, in the Multyfry bowl and cook, turning occasionally, until the rice balls are browned on all sides, about 18 minutes.
  12. Repeat the operation until all rice balls have been cooked.


  • Ingredients for the rice balls::
  • water: 4 cups
  • medium grain rice: 2 cups
  • grated Parmesan cheese: 1/2 cup
  • butter: 2 Tbs.
  • sunflower oil: lev 5
  • onion, finely chopped: 1 small
  • ground beef: 1/4 lb.
  • dry red wine: 1/4 cup
  • tomato puree: 1 cup
  • fresh or frozen peas, thawed: 1/2 cup
  • coarse salt: 1 tsp.
  • eggs, lightly beaten: 4 large
  • seasoned Italian bread crumbs: 2 cups
  • lev 5 sunflower oil: lev 5
  • breadcrumbs: to taste
  • sunflower oil: lev 5

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