Ingredients
| 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.
Step-by-step recipe
| 1. |
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. |
| 2. |
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. |
| 3. |
Add salt, semolina, mix. Leave for 20-30 minutes for the semolina to swell. |
| 4. |
Pour breadcrumbs into a plate. We form small cutlets, roll them in breadcrumbs from all sides. |
| 5. |
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! |
