Here’s a quick tip for making these chorizo-stuffed rice balls at home: wet your hands in between forming the balls to ensure the sticky rice sticks together.
Chorizo-Stuffed Rice Balls Recipe
Chorizo-Stuffed Rice Balls Ingredients
- 2 cups Japanese rice
- 3 1/2 Cup water
- 2 cloves Garlic peeled
- 1/4 kilo ground pork
- 1 tablespoon Spanish paprika
- 1/2 teaspoon Liquid smoke
- 1/4 teaspoon Cayenne pepper
- 1 Cup parmesan cheese grated
- 4 large eggs
- 1 Cup breadcrumbs dry
- Salt to taste
- ground black pepper to taste
- Oil for frying
- In a rice cooker, place rice and water. Cover, and let soak 30 minutes. Cook until softened and puffed. Fluff with fork. Place in refrigerator, uncovered, until cool enough to handle.
- Meanwhile, make homemade chorizo: In a nonstick frying pan over medium heat, heat about a tablespoon of oil. Cook garlic until just fragrant, then saute ground pork until browned and cooked through. Season with paprika, liquid smoke, cayenne, salt, and ground black pepper, to taste. Transfer to a bowl, and set aside to cool.
- Make rice balls: mix warm rice with Parmesan cheese and eggs. Working with about 2 tablespoons of the mixture at a time, flatten the rice in your hand. Add about a teaspoon of the chorizo in the middle before adding another heap of rice on top to enclose the chorizo inside. Roll into a ball then roll in breadcrumbs; transfer to a baking sheet. Repeat with remaining rice and chorizo.
- Heat about 2 inches of oil in a deep saute pan over medium heat. Deep fry the balls gently until just heated through. Drain on paper towels. Keep warm in a hot oven until ready to pack. Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.