{"id":7044,"date":"2024-04-26T12:32:08","date_gmt":"2024-04-26T12:32:08","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/bolinho-de-arroz-with-molho-verde\/"},"modified":"2024-07-30T08:30:53","modified_gmt":"2024-07-30T08:30:53","slug":"bolinho-de-arroz-with-molho-verde-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/bolinho-de-arroz-with-molho-verde-2\/","title":{"rendered":"Bolinho de Arroz With Molho Verde"},"content":{"rendered":"

Chef Erminia Apolinario grew up eating bolinho de arroz, bite-size rice balls stuffed with cheese (along with anything else you want, like chicken or bacon) and deep-fried. Here the popular Brazilian treat is served with molho verde, a punchy herb-forward sauce, for a perfect snack that, according to Apolinario, can be improved only by serving alongside a cold beer.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

Molho verde<\/h3>\n

2<\/p>\n

scallions, coarsely chopped<\/div>\n

2<\/p>\n

garlic cloves, crushed<\/div>\n

1\u00bd<\/p>\n

cups (lightly packed) parsley leaves with tender stems<\/div>\n

1<\/p>\n

cup cold whole milk<\/div>\n

1<\/p>\n

Tbsp. plus 1\u00bd tsp. fresh lime juice<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/div>\n

1<\/p>\n

tsp. sugar<\/div>\n

1\u00bd<\/p>\n

tsp. vegetable oil<\/div>\n

Rice Balls<\/h3>\n

1<\/p>\n

cup jasmine rice<\/div>\n

1<\/p>\n

large egg<\/div>\n

\u00bc<\/p>\n

cup all-purpose flour<\/div>\n

3<\/p>\n

Tbsp. chilled whole milk<\/div>\n

2<\/p>\n

Tbsp. finely chopped onion<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/div>\n

1\u00bd<\/p>\n

tsp. finely chopped garlic<\/div>\n

1\u00bd<\/p>\n

tsp. finely chopped peeled ginger<\/div>\n

1\u00bd<\/p>\n

tsp. finely chopped rosemary<\/div>\n

4<\/p>\n

oz. sharp cheddar, cut into \u00bd” pieces<\/div>\n
Vegetable oil (for frying; 6\u20138 cups)<\/div>\n

Special equipment<\/h3>\n
A deep-fry thermometer<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Molho verde<\/h3>\n

    Step 1<\/h4>\n

    Pur\u00e9e scallions, garlic, parsley, milk, lime juice, salt, and sugar in a blender until smooth. Add oil and blend until sauce thickens slightly. Transfer to a small bowl.<\/p>\n

    Do Ahead:<\/strong> Molho verde can be made 3 days ahead. Cover and chill.<\/li>\n

  2. \n

    Rice Balls<\/h3>\n

    Step 2<\/h4>\n

    Rinse rice in a fine-mesh sieve under cold running water until water runs clear; drain well. Bring rice and 2 cups water to a boil in a small saucepan. Reduce heat to low, cover pan, and cook until rice is tender and liquid is absorbed, 15\u201320 minutes. Remove from heat, uncover, and let cool.<\/p>\n

    Step 3<\/h4>\n

    Mix rice, egg, flour, milk, onion, salt, garlic, ginger, and rosemary in a medium bowl until well combined. Scoop out 2 heaping tablespoonfuls of rice mixture and roll into a ball with your hands, then flatten into a 3″-diameter patty. Using your thumb, make a shallow indentation in the center of patty; place a piece of cheddar inside. Pinch rice mixture together to encase cheese; roll into a smooth ball. Transfer rice ball to a plate; repeat with remaining rice mixture (you should have about 12 rice balls).<\/p>\n

    Step 4<\/h4>\n

    Fit a medium Dutch oven or other heavy pot with thermometer. Pour in oil to come 3″ up sides. Heat over medium-high until thermometer registers 350\u00b0.<\/p>\n

    Step 5<\/h4>\n

    Working in 2 batches, carefully lower rice balls into oil with a slotted spoon or spider. Fry, turning often, until golden brown, about 4 minutes. Transfer to paper towels to drain.<\/p>\n

    Step 6<\/h4>\n

    Serve hot with molho verde alongside.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Chef Erminia Apolinario grew up eating bolinho de arroz, bite-size rice balls stuffed with cheese (along with anything else you want, like chicken or bacon) and deep-fried. Here the popular Brazilian treat is served with molho verde, a punchy herb-forward sauce, for a perfect snack that, according to Apolinario, can be improved only by serving […]<\/p>\n","protected":false},"author":4,"featured_media":7045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7044"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7044\/revisions"}],"predecessor-version":[{"id":9060,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7044\/revisions\/9060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7045"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}