Rice Balls

Servings: 8 servings



Dissolve saffron in 1/2 cup warm water. Put rice in saucepan and add saffron water and 5-1/2 cups water, add salt and bring to boil,lower heat and simmer. In skillet, saute* onion in oil until transparent, add meat and cook completely. Add peas and wine and cook until wine evaporates. Season with salt and popper to taste. Add egg yolks and cheese to rice and mix well. Beat egg whites with fork. Brush 1/2 teaspoon on hands. Press 2 heaping tablespoons of rice in palm of hand and form cup. Fill with 1 tablespoon meat mixture and cover with 1 tablespoon rice. Roll into ball to seal. Roll into flour then whites, then bread crumbs. Fry in 4" of oil turning occasionally. Drain.