Spinach and Rice Balls

Name: Spinach and Rice Balls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Makes about 20
Ingredients: 4 cloves garlic, finely chopped; 6 shallots, sliced; 2 tbsp olive oil; 310 g/11 oz/3 cups cooked rice; 2 eggs, separated; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 slices of lean bacon, diced very small; Oil for deep-frying; ¼ tsp ground nutmeg; 84–112 g/3–4 oz/½–⅔ cup homemade breadcrumbs; 675–900 g/1½–2 lb young spinach

Preparation info

Makes about
20

Difficulty
Easy
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

These make delicious canapés, and are best of all when they are deep-fried, but if you are averse to fried food you can bake them in the oven. You need a soft rice – a short grain or a soft long grain like Thai Fragrant; not Basmati or parboiled rice.

Ingredients

675–900 g/1½–2 lb young spinach
310 g/11

Main course

Method

Remove the spinach stalks and wash the leaves thoroughly. Then put the spinach into lightly salted boiling water for 2 minutes. Drain it in a colander and rinse with cold water. Squeeze out the excess water and spread the leaves on a chopping board. Chop the spinach with a knife and set aside.

Fry the shallots, garlic and bacon in the olive oil for 3–4 minutes. Take them out and drain t