Fried rice balls with cherry sauce
easy
75 mins
75 mins
Ingredients
- 1 untreated lemon
- 1/2 l Milk
- 200 g Round grain rice
- 7-10 Tbsp Salt
- 1 glass (720 ml; separation weight 460 g) Cherries
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 1 TABLESPOON Cornstarch
- 1-2 packages Vanillin sugar
- 7-10 Tbsp Cinnamon
- 1 TABLESPOON Sugar
- 4 TABLESPOONS Breadcrumbs for turning
- 250 g white vegetable fat for frying
- 7-10 Tbsp Lemon slices and mint leaves
Directions
- 1
Wash the lemon thoroughly under hot water and peel the peel thinly. Boil up in the milk. Add rice pudding and salt and let it swell at low heat for 40-50 minutes. In the meantime, drain the cherries and collect the juice.
- 2
Bring the cherry and currant juice to the boil. Stir cornflour and some cold water until smooth and stir into the juice to thicken. Bring to the boil again. Season to taste with vanilla sugar. Fold in cherries.
- 3
Allow the sauce to cool. Remove lemon zest from the rice. Season rice pudding with cinnamon and sugar. Let it cool down. Form small balls with moistened hands. Turn in breadcrumbs. Heat the fat in a small high pot to approx. 180°C.
- 4
Fry the rice balls until golden brown. Drain. Serve with cherry sauce. Decorate as you like with lemon slices and mint leaves.
Nutrition Facts
480 kcal
86 g
10 g
10 g
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