Thursday, 20 May 2010


150gms arborio rice
300gms cold water
1/2 a vegetable stock cube
20gms fresh chopped parsley
20gms grated parmesan
1 small onion finely chopped
140gms rice milk
10gms pure cornflour
1/2 cup gluten free savoury biscuits (processed to a fine crumb)

  1. Place rice, stock cube and water in a microwave proof bowl.
  2. Set on high for 10 minutes. Stop after 8 minutes and stir thoroughly.
  3. Finish cooking and set aside.
  4. Saute onion in a non stick pan until caramelised, turn off heat and add parsley, stir to wilt parsley.
  5. Add rice, combine and set aside.
  6. In a microwave safe bowl, place milk, cornflour and cheese. Cook on high for one minute, take out and stir. Cook for a further minute. At this time the sauce should be thick.
  7. Pour sauce over the rice mix and combine. Set aside to cool.
  8. Form rice mix into balls and roll in crumbs.
  9. Deep fry until golden brown and serve with salad.