Puerto Rican Bolitas de Arroz Mamposteado
The best finger food to make with rice and beans are these puerto rican style rice balls. White rice and stewed beans never tasted better!
Ingredients
- 3 cups arroz mamposteado
- 2 eggs
- 1 cup breading (*see notes)
- 2 cups oil
Instructions
- 1
Take an ice cream scoop or a 1/4 measuring cup to make the rice balls. Measure the rice and make small balls. Place them in a flat plate or tray. Repeat this until you finished all the rice.
- 2
Freeze the mamposteado bolitas for 15 minutes.
- 3
Beat the eggs in a small bowl. Pass each rice ball first through the eggs and then through the breading. Repeat this until you've breaded all the rice balls.
- 4
In a big pan, add the oil over high heat. Make sure your oil is hot and add the bolitas to fry for 4 minutes or until they get golden brown. Serve and enjoy!
Cook it from the original
This recipe comes from foodmetamorphosis.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodmetamorphosis.com