Cooking rice casserole casseroles The most common use of rice is as a side dish, but there are probably a few people who do not remember rice crayons - a popular dish in kindergarten. It's not necessary to treat the cuddles just like a children's dish, adults will not refuse from it either, if you choose the right sauces. As a supplement, you can prepare sweet sauces: fruit, berry, chocolate or simply pour with acid, as is common in Russian cuisine. And if you want a variety, onion or mushroom sauce will give the bitochkam a special original taste. For the preparation of bitters it is better to use soft round-grain or crushed rice, so that the porridge is viscous. From loose rice, too, you can make little bits, but in this case you will have to use a blender or a combine to prepare a mass that can hold a shape.
Ingredients:- Round-grained rice 2 tbsp.
- Water 4.5 tbsp.
- Salt 1 tsp.
- Eggs chicken 2 pcs.
- Potato starch 1 tbsp. l.
- Sunflower refined sunflower oil 100 ml
- Wheat flour 0.5 tbsp.
- Step 1 To prepare the bitlets, we need to cook porridge from rice, water and salt. In the future, eggs, starch, flour for breading and oil for frying will be needed.
- Step 2 Cook the steep viscous rice porridge, cool it to a warm state. Completely cool it is not necessary, little bits of warm rice will be better molded and do not crack during roasting.
- Step 3 In rice, break the eggs and add starch, stir the mass.
- Step 4 With wet hands, we sculpt the balls, which with the help of a knife we give the shape of bits on the flour-poured table.
- Step 5 Fry the little pieces in a frying pan with sunflower oil on both sides until golden brown.
- Step 6 Serve the hot beans with any sauce that you like.