Bolinho de Arroz With Molho Verde
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. Ingredients 4–6 servings Molho verde 2 scallions, coarsely chopped 2 garlic cloves, crushed 1½ cups (lightly packed) parsley leaves with tender stems 1 cup cold whole milk 1 Tbsp. plus 1½ tsp. fresh lime juice 1½ tsp. Diamond Crystal or 1...
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.
Ingredients
4–6 servings
Molho verde
2
scallions, coarsely chopped
2
garlic cloves, crushed
1½
cups (lightly packed) parsley leaves with tender stems
1
cup cold whole milk
1
Tbsp. plus 1½ tsp. fresh lime juice
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1
tsp. sugar
1½
tsp. vegetable oil
Rice Balls
1
cup jasmine rice
1
large egg
¼
cup all-purpose flour
3
Tbsp. chilled whole milk
2
Tbsp. finely chopped onion
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1½
tsp. finely chopped garlic
1½
tsp. finely chopped peeled ginger
1½
tsp. finely chopped rosemary
4
oz. sharp cheddar, cut into ½” pieces
Vegetable oil (for frying; 6–8 cups)
Special equipment
A deep-fry thermometer
Preparation
-
Molho verde
Step 1
Purée 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.
Do Ahead: Molho verde can be made 3 days ahead. Cover and chill.
-
Rice Balls
Step 2
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, 15–20 minutes. Remove from heat, uncover, and let cool.
Step 3
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).
Step 4
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°.
Step 5
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.
Step 6
Serve hot with molho verde alongside.
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