Rice balls with cream cheese and pecans TheWorldWideGourmet.com
Total time: 1hr to 2hr
Cooking time: 15-20 minutes
Cooling time: 30 + 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:202 kcal
Proteins:3 g
Fats:5.1 g
Carbohydrate:36.9 g
Fibers:0.4 g
Sugar:28.7 g
Cholesterol:16.9 mg
Sodium:66 mg
Calcium:41.7 mg
Energy:478 kcal
Proteins:7.1 g
Fats:12 g
Carbohydrate:87.4 g
Fibers:0.9 g
Sugar:67.9 g
Cholesterol:40 mg
Sodium:156.3 mg
Calcium:98.6 mg
SIMILAR RECIPES
Roz doce, Portuguese rice pudding
Nian Gao with One Hundred Fruits - Sticky Rice Cake
Coconut and Pistachio Rice Pudding
Rice Pudding - Baked Version
Creamy Rice Pudding
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
ml
cooked rice
250
ml
whole milk
125
ml
granulated sugar
5
egg whites, divided
180
ml
powdered sugar
250
ml
whipping cream
75
g
cream cheese, room temperature
250
ml
candied or toasted pecans
cane syrup or maple syrup
METHOD
- Add rice, milk and sugar to a medium-sized saucepan and cook over medium-high heat; stir occasionally, until milk reduces all the way.
- Remove pan from heat and fold in 2 egg whites. Place mixture in refrigerator. Once rice has cooled, form 12 rice balls, approximately the size of a golf ball. Set aside for later use.
- In a medium-sized mixing bowl add the remaining egg whites to make the meringue. Whip with a hand blender until frothy; add powdered sugar. Continue to whip until whites are thick and form stiff peaks.
- Dip rice balls into meringue, coating the surface area. Once coated, brown with a brûlée torch (alternatively, place coated rice balls on a baking sheet and brown under a broiler until tops are golden). Refrigerate for 30 minutes.
- In a medium-sized glass bowl, combine whipping cream and cream cheese. With a hand mixer whip until thick and creamy.
Presentation
- In the centre of each plate, spoon 2 tbsp (30 mL) of cheese mixture and top with two rice balls.
- Garnish each plate with candied pecans and a drizzle with cane syrup.
