2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce
1 teaspoons sugar
1/4 cup frozen or fresh peas
1 cup seasoned bread crumbs
2 cups vegetable oil
Steps:
Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
Before serving garnish with cheese and/or the extra sauce.
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2018-10-05 Whether you call them Ricies, Rice Bubbles or Rice Krispies this is a very handy recipe indeed. With the increased price of butter and honey this is no longer a … From justamumnz.com
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Be sure to scrape the sides occasionally so the sugar does not burn. Stir constantly to ensure it does not stick at the bottom until it begins to boil then with occasional stirring allow to boil for approx. 4 minutes. You will notice the colour and smell begins to change and the consistency becomes slightly sticky.
Remove from the heat and add the Rice Bubbles and mix well. Pour mixture into a lined 20 x 20 slice pan and set aside or pop in fridge to cool.
Once almost cooled remove from pan and slice into desired size pieces. Alternatively use cupcake cases and spoon the mixture into them and set aside to cool - if you use a second spoon to scrape off the mixture you will save burnt fingers!
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Line an 18 x 28cm slice tin with baking paper, making sure to leave plenty of paper hanging over the sides to help you remove the slice once it has set.
Place the honey and butter together in a large saucepan and bring to a slow boil. Cook for 5 minutes, stirring occassionally.
Transfer the mixture to your prepared slice tin and press the slice down with the back of a spoon to flatten it. Place the slice into the fridge for 2 hours to firm.
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Start by lining a square / rectangular cake tin with baking paper. The tin I use is approximately 20 cm x 25 cm.
You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds (there is an image up above that shows this
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