Lemon Rice Balls
|White rice||3⁄4 Cup (12 tbs), well washed|
|Water||1 3⁄4 Cup (28 tbs) (1-1/2 Cups Plus 2 Tablespoons)|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Freshly grated lemon peel||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic olive oil||2 Tablespoon|
Spread rice evenly on the bottom of a saucepan; combine water and lemon juice and add to rice.
Let stand at least 1 hour.
Bring to boil over high heat, uncovered, and reduce heat slightly.
Cook until all the water has evaporated from surface.
Cover immediately and cook at lowest heat 30 to 40 minutes.
Rice should be sticky but not gooey.
Season with lemon peel, salt and pepper, stirring in with a fork.
Adjust seasonings to taste.When cool enough to handle, form rice into 30 marble-sized balls.
These may be made ahead and kept at room temperature up to 4 hours.
Saute balls in oil, turning several times, until they barely start to turn golden.
Do not saute too long or they will become crusty.
Drain on paper toweling and serve immediately.