Cheesy rice balls

Cheese - Part 2.

A great way to use up leftover rice - overnight rice grains are harder and hold their shape better.

Ingredients (serves 6-8):
3 cups cooked rice
2 tsp dried coriander
1/2 tsp ground cinnamon
1/2 onion, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tsp sesame seeds
200g Mozzarella cheese, shredded
1 1/2 cups flour
1 egg, beaten
1 1/2 cup breadcrumbs
2 1/2 cup cooking oil

Method:
1. Mix the rice, coriander, cinnamon, onion, sea salt, black pepper and sesame seeds in a mixing bowl.
2. Grease your palms with oil, roll some rice into a ball and make a dent in the middle. Fill the dent with a heaped teaspoon of Mozzarella cheese and seal up the rice ball. Repeat with remaining rice.
3. Coat the rice balls first with flour, followed by the egg, and then the breadcrumbs.
4. Heat a wok with oil on high heat and pan fry the rice balls until golden brown, about 10 minutes. Serve immediately.

Tips:
To make a baked rice dish, place in a casserole and add more breadcrumbs.

Recipe source: Simply Her magazine (Oct 2007)