Rice cake is very much the flavor of my childhood. At my parents’ house, whenever there was leftover rice, there were dumplings, and sometimes the rice was made in larger quantities to actually turn into dumplings, because we loved it! This is the original recipe, which can also be made with parmesan.
Blend everything in a blender or processor:
2 cups. (tea) of leftover ready-made rice
1 ovo
100 g grated mozzarella
Salt and black pepper to taste
4 col. green scented (soup)
100 ml leite integral
Wheat flour until smooth (I used approximately 2 spoons).
This cupcake doesn’t have the point of curling, it’s a softer dough. I do quenelle, which is a technique to give it that shape. You have to use 2 spoons and pass the dough from one to the other, but if you don’t have the skills, just take the spoon and “push” the mound with the help of another spoon into the oil.
Simple and delicious!
Click to vote on this post!
