Rice balls

Ingredients

• 320 gVialone Nano rice
• 200 gStelvio cheese
• 150 gspeck
• 150 gplain flour
• 2medium eggs
• To tastechives
• To tasteextra-virgin olive oil
• To tastefine salt
• To tasteblack pepper
• 200 gcabbage
• To tastecumin seeds
• To tastewhite wine vinegar
• To tasteextra-virgin olive oil
• To tastefine salt

Instructions

1. 1

   Cook the rice

   Boil the rice in a large pan of salted water for about 12 minutes. Drain it, transfer to a bowl and chill in the fridge; cover with cling film if you like.

2. 2

   Prepare the filling

   While the rice cools, finely chop the speck and fry it in a non-stick pan without adding fat. Cut the cheese into very small cubes.

3. 3

   Mix the ingredients

   Finely chop the chives. In a bowl, combine the rice, speck, cheese and eggs.

4. 4

   Season and bind

   Add a pinch of salt, the chives and black pepper, then mix. Add the flour gradually, checking the consistency as you go; you may not need the full amount.

5. 5

   Shape and fry

   Work the mixture until compact, then shape it into patties of about 90 g each. Fry in a little oil in a non-stick pan over medium heat.

6. 6

   Turn and serve

   When the patties are golden on one side, turn them over. Serve with finely shredded cabbage dressed with oil, vinegar, salt, pepper and cumin; add more chives if you like.

What are rice canederli?

Canederli are dumpling-style dishes associated with Trentino and South Tyrol, often made with bread. This version takes inspiration from that tradition but uses Vialone Nano rice and is shaped into patties for frying.

Stelvio cheese brings a rich, savoury centre, while speck adds smoky notes. The sharp, crunchy cabbage on the side gives the plate contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 795 calories, 30g protein, 99g carbs, 29g fat.

The rice and flour provide most of the carbohydrates, while the cheese, speck, eggs and frying oil contribute much of the fat and protein. The cabbage adds a vegetable side; for a more balanced plate, serve a generous portion of it alongside the patties.

The rice and the binder

Rice choice: Vialone Nano is a short-grain variety that helps the mixture hold together once cooked and cooled. Drain it thoroughly so excess water does not make the patties loose.

Flour and eggs: the eggs help bind the rice, cheese and speck, while flour firms the mixture. Add the flour little by little and stop when the mixture is compact enough to shape.

Getting the mixture ready

Cool rice: chilling the cooked rice before mixing makes it easier to handle and shape. Spread it in a bowl and let it cool in the fridge as directed.

Small pieces: finely chopped speck and very small cubes of cheese distribute through the mixture more evenly. This also makes the patties easier to form without large pieces breaking through.

Shaping and frying

Even patties: shape portions of about 90 g so they cook at a similar pace. Press each one together firmly, but avoid flattening it too thinly.

Golden sides: use medium heat and a little oil, turning the patties once the first side is browned. The method does not give a fixed frying time, so use colour and a firm shape as your cues.

The cabbage accompaniment

Fine shreds: cut the cabbage thinly so it is easy to eat alongside the patties. Dress it with oil, white wine vinegar, salt, pepper and cumin to taste.

Fresh finish: add chopped chives at the end if you want a more pronounced herbal flavour. Serve the cabbage with the rice patties rather than mixing it into the hot pan.

Serving the patties

Serve the patties hot, when their fried surfaces are at their crispest and the cheese is soft. The dressed cabbage brings a fresh, tangy counterpoint to the rich speck and cheese.

For a more substantial meal, add another vegetable side or serve a larger portion of the patties. Keep the cabbage dressing light if you want the flavours of the filling to stand out.

Recipe notes & tips

• Drain the rice well before chilling it so the mixture does not become watery.
• Let the rice cool before adding the eggs, cheese and speck.
• Add the flour gradually, as the mixture may not need all 150 g.
• Keep the cheese cubes small so they are distributed throughout the patties.
• Use medium heat and turn the patties once the first side is golden.
• Dress the cabbage to taste with the cumin, vinegar, oil, salt and pepper.

Variations

• Extra chives: mix more finely chopped chives into the rice mixture for a stronger herbal note.
• More cumin: increase the cumin in the cabbage dressing for a warmer, earthier flavour.
• Peppery cabbage: add extra black pepper to the salad just before serving.
• Smaller patties: make smaller portions and watch them closely as they fry.
• Cheese cubes: keep the Stelvio pieces small for an even distribution in each patty.

Common mistakes to avoid

• Wet rice: drain it thoroughly and chill it before mixing so the patties hold together.
• All the flour at once: add it gradually and stop when the mixture is compact and shapeable.
• Large cheese pieces: cut the cheese very small so it does not make the patties difficult to shape.
• Loose shaping: press each portion together firmly before it goes into the pan.
• High heat: fry over medium heat so the outside can brown without rushing the cooking.
• Thick cabbage: shred it finely so it is easier to eat as a side.

How to store

Refrigerate leftover patties and cabbage separately in covered containers and use within 2 days. Reheat the patties in a pan over a moderate heat until hot throughout; the cabbage is best served cold or at room temperature.

Frequently asked questions