Summary

Ingredients

• 200 g rice
• 0.5 liter ½ water
• 1 teaspoon salt
• 2 egg (s)
• 80 g breadcrumbs
• 50 g cheese (e.. Gouda), rated
• 1 bunch thyme
• 2 tablespoon margarine
• 2 bunch spring onion (s)
• 2 tablespoons oil
• 500 g tomato (s) (alternatively 1 can tomatoes)
• 1 clove garlic
• salt and pepper
• Thyme to decorate

Print Recipe Pin Recipe

Instructions

1. Bring the rice to the boil in salted water and let it soak for about 20 minutes. Then let it cool down.
2. Mix the cooled rice with eggs, breadcrumbs, grated cheese and chopped thyme. Season to taste with salt and pepper. Shape it into approx. 12 balls.
3. Heat the margarine and fry the rice balls in it until golden brown. Then keep warm.
4. Clean the spring onions, cut into rings, sauté in heated oil for about 5 minutes. Wash, peel and dice tomatoes and add to the spring onions (alternatively, take the tomatoes out of the tin). Season to taste with the spices and garlic.
5. Arrange rice balls on the sauce and serve decorated with thyme leaves.