Stilton-Rice Balls

Ingredients

• 4 cups water
• 2 cups Arborio rice
• 4 teaspoons kosher salt
• 4 eggs, beaten
• Freshly ground pepper to taste
• 1 ¼ cups dry bread crumbs
• ⅔ cup walnuts, toasted and broken into 1/2-inch pieces
• ½ pound cold Stilton cheese, cut into 1/2-inch cubes
• Vegetable oil, for deep-frying

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    483 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 91 milligrams cholesterol; 1321 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Bring water to a boil in a large saucepan. Add rice and 2 teaspoons of salt, return to a boil, lower heat, cover and simmer until water is absorbed, about 15 minutes. Place in a bowl and let cool completely.
2. Add the eggs, 2 teaspoons of salt, pepper and 3/4 cup of bread crumbs to the rice and mix well. Moisten your hands with water and form the rice mixture into 1 1/2-inch balls. Press 1 piece of walnut and 1 piece of Stilton into the center of each one and reshape into a ball. Coat with the remaining bread crumbs.
3. Working in batches, deep-fry the rice balls until nicely browned. Drain on paper towels. Serve hot.

30 minutes