Chicken Stuffed Rice Balls


Serves 4

For the rice:

2 Tbs olive Oil
1 Tbs butter
1 onion, finely chopped
1 garlic clove, chopped
1 cup Spekko Saman White rice
125ml Nederburg Reserve Chardonnay
1L hot vegetable stock
½ cup grated parmesan
125g Lancewood mascarpone

For the filling:

2 Tbs olive oil
1 onion, chopped
1 tsp fennel seeds
500 g chicken mince
1 Tbs tomato paste
1 tin chopped tomatoes
2 tsp Huletts white sugar
Salt and pepper

To coat:

2 cups flour
4 eggs, beaten
3 cups panko breadcrumbs


Melt butter and olive oil, then add the onion and sauté until translucent.

Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.

Add the wine, and allow to simmer until the wine is completely reduced.

Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.

Stir in the parmesan and mascarpone, then spread onto a tray and leave to cool.

Make the filling: Heat oil then add onion and fennel seeds and sauté until onions have softened

Add chicken and cook while stirring until meat is browned.

Add tomato paste, tinned tomatoes and sugar, then season to taste with salt and pepper.

Leave to simmer gently for 15 minutes.

Spread onto a tray and leave to cool completely.

Wet your hands, then flatten some rice into the palm of your hand.

Place a few tablespoons of filling onto the rice, then maneuver the rice around the filling to encase.

Roll into a ball, then place into the fridge for 30 minutes to rest.

Heat oil for deep frying.

Dip the rice balls into the flour, then the egg, then finally the breadcrumbs before frying until golden brown.