BOLINHO DE ARROZ RECIPES
BOLINHOS DE ARROZ RECIPE - FOOD.COM
Make and share this Bolinhos De Arroz recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12 balls
Number Of Ingredients 9
Steps:
- Mix together the egg, onion, scallion, parsley, flour, milk and salt.
- Add rice.
- Fry rounded teaspoons of batter in hot oil until golden brown.
- Drain on paper towel.
Nutrition Facts : Calories 37.2, FatContent 0.5, SaturatedFatContent 0.2, CholesterolContent 17.8, SodiumContent 103.9, CarbohydrateContent 6.7, FiberContent 0.2, SugarContent 0.3, ProteinContent 1.2
BOLINHO DE ARROZ (RICE CROQUETTE) - SABOR BRASIL
Provided by Fernanda Bocconi Azadinho
Number Of Ingredients 1
Steps:
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BOLOS DE ARROZ (PORTUGUESE RICE MUFFINS) | LOVE AND OLIVE OIL
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From loveandoliveoil.com
Total Time 45 minutes
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Total Time 45 minutes
- Preheat oven to 400 degrees F. Arrange 6 paper baking molds on a silicone-lined baking sheet (it will help keep the molds from sliding around). You can also use a jumbo or regular muffin tin, either lined with baking papers or lightly buttered.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter, baking powder, lemon zest and salt until very light and fluffy, 5 to 6 minutes.Crack eggs in to a liquid measuring cup. Add enough milk to equal 250mL of liquid (this should be about 100ml, but depending on the size of your eggs may be more or less). Whisk until mostly blended.In a bowl, whisk together flour and rice flour until evenly incorporated.With the mixer on low, add about 1/3 of egg mixture. Increase the speed and beat until completely emulsified into the batter before addding another 1/3 of the liquid. Scrape down the bowl as needed. Repeat, mixing until completely incorporated before adding remaining liquid.Add flour and mix on low speed for a few seconds just to moisten it, then increase to high for just a few seconds until light and creamy. You obviously don’t want to beat it too much, but unlike standard cake the rice flour will prevent excess gluten from forming. This final high speed mix will help bring the batter together and produce a finely textured muffin.Divide batter among baking molds; you’ll want 100 grams of batter, about 2 large cookie scoops worth, per muffin. For standard size muffins use a single scoop or 50 grams worth. Generously sprinkle tops with granulated sugar.Bake for about 18 minutes or until top is crackly and barely starting to brown; a toothpick inserted near the center will come out mostly clean.Remove from oven and let cool slightly; serve warm or at room temperature. Muffins are best enjoyed the day they are made, but can be stored in an airtight container for 1-2 days (though you will lose the crunch on top).
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