|Round rice — 3/4 cup|
|Water — 2-2.5 cups|
|Salt — 0.5 teaspoons|
|Dried herbs — 1 teaspoon|
|Egg — 1 pc.|
|Semolina — 3 tablespoons|
|Breadcrumbs — for breading|
We will prepare unusual and very tasty porridges from rice porridge. Probably never heard of such. I recommend cooking. I think you will like it!
How to cook Rice cutlets
We get all the necessary ingredients in advance and start cooking the cutlets.
Rice should be thoroughly rinsed. It is advisable to do this several times. Then we need to cook the rice porridge to a viscous state. Cook on a lower-than-average heat, do not forget to stir regularly. As soon as the water evaporates, remove from the heat and insist under the lid for 10 minutes until thickening.
Put the finished rice in a bowl, cool it. Add dried herbs. I’ll take a mixture of parsley and dill. We break one egg. Mix thoroughly.
Add salt, semolina, mix. Leave for 20-30 minutes for the semolina to swell.
Pour breadcrumbs into a plate. We form small cutlets, roll them in breadcrumbs from all sides.
Preheat the frying pan, add vegetable oil. Fry the cutlets on both sides until a beautiful brown crust. You can serve it with some salad. Bon Appetit!