Oven-baked rice & mozzarella croquettes

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 7.05 oz dry white short-grain rice
• about 2 cups + 1 tbsp + 2 ½ tsp water
• 4.23 oz whole-milk mozzarella made with vegetarian rennet, cut into 12 equal cubes
• 1.76 oz beaten egg without shell, about 1 large egg
• 2.12 oz plain dry breadcrumbs labeled vegetarian
• about 1 ⅞ tbsp olive oil
• 0.353 oz flat-leaf parsley, finely chopped
• about ½ tsp fine salt
• about 0.13 tsp ground black pepper

Let’s make it

1. Combine rice, water and salt in a saucepan. Bring to a boil, cover and simmer on low for 18-22 minutes until tender and the water is absorbed. Rest off heat for 5 minutes.
2. Spread rice in a shallow layer on a clean tray and refrigerate promptly, within 1 hour of cooking. Chill for about 45 minutes until cold enough to handle and firm. Do not leave rice on the counter to cool fully.
3. Heat oven to 425°F (220°C). Mix cooled rice with egg, parsley and pepper. Divide into 12 equal portions. Flatten each portion in a damp hand, place a mozzarella cube in the center and close the rice around it, making a compact ball.
4. Mix breadcrumbs and oil in a shallow bowl. Press croquettes gently into crumbs and set on a parchment-lined baking tray with gaps. Bake 15 minutes, turn carefully and bake 12-15 minutes more until golden and centers reach 165°F (74°C). Discard unused coating; do not eat raw egg mixture.
5. Rest 5 minutes, then serve three croquettes per portion. Rice has already been cooled and reheated during baking; do not reheat finished croquettes again. Refrigerate uneaten croquettes within 1 hour and eat cold within 24 hours of the original rice cooking, or discard. Check cheese rennet and breadcrumb ingredients for vegetarian suitability. The estimate includes all listed crumbs and oil, even if some coating remains behind.