Rice and Goat’s Cheese Cake
INGREDIENTS
2 cups jasmine rice, washed and drained
1 cup (100g) grated mozzarella
200g goats cheese
1 sprig rosemary, leaves removed, finely chopped
100g goats cheese, cut into small cubes
1 cup plain flour
3 eggs, lightly beaten
2 cups breadcrumbs
vegetable oil, for frying
basil sprigs, to serve
½ cup olive oil
3 garlic cloves, finely chopped
3 basil stalks, finely chopped
4 cans whole peeled tomatoes, 1 can drained
1 rosemary sprig
1 tsp ground cumin
2 cups basil leaves
½ cup olive oil
1 garlic clove, chopped
METHOD
Step 1: Bring 1L of water and rice to the boil in a saucepan with a tightly fitting lid. Reduce heat to low and cook with lid on for about 10 minutes until the water has absorbed. After 10 minutes, remove from heat and stand, covered, for 15 minutes. Combine the mozzarella, half of the goat’s cheese and rosemary in a bowl. Add the rice to the bowl and mix until combined and the cheeses have melted. Season well with salt. Place in fridge for 10 minutes until cool.
Step 2: For the tomato sauce, heat oil in a saucepan over medium-low heat. Add garlic and basil and cook for about 2 minutes until softened. Add tomatoes and rosemary and cook for 20 minutes until the sauce has thickened. Remove rosemary sprig, then add the cumin. Season to taste with salt and pepper. Allow to cool slightly and puree in a blender until smooth.
Step 3: For the basil oil, puree all of the ingredients in a food processor. Season to taste. Strain through a muslin cloth. Set aside.
Step 4: Divide the arancini mixture into 16 and form into patties. Cut the remaining goat’s cheese into small cubes. Place a piece of goat’s cheese inside each patty and enclose the rice mixture around it. Set up 3 bowls; 1 with flour, 1 with eggs and 1 with breadcrumbs. Dust each patty with flour, dip into the eggs, then coat in breadcrumbs.
Step 5: Meanwhile, add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. In batches, fry the patties for about 2 minutes each side or until golden. Transfer to a tray lined with paper towel. Season with salt.
Step 6: Serve arancini with tomato sauce, basil oil and basil sprigs.
YOU CAN USE BROWN RICE WITH RECIPE (I DO)
SEAT OF MY SOUL 
July 22, 2010 at 8:07 am
yum! definitely trying these! Oz, eh? I’ve been down under once and loved it!
July 22, 2010 at 8:36 am
Which part of Oz did you visit? I’m in “sunny” Queensland (Gold Coast) but bet your bum it’s not sunny here at all this time of year!! These are really very tasty and so easy to make!! Thanks girl and keep smiling through the heart! x
July 22, 2010 at 8:26 am
This looks absolutely delicious! Am gonna try it over the weekend! Need to get some of the ingredients before that 🙂 Yummmyyy
July 22, 2010 at 8:38 am
Easy Peasy girlfriend and very yummy…you can use brown rice too if you’re worried about starch…(not that you need to be…you’re so gorgeous just the way you are!!) Lovies x
July 23, 2010 at 3:04 pm
eeeeee… i am NOT a fan of brown rice! 🙂
I love good ol’ white rice – let it have all starch it can have!
*blush blush*
lovies comin’ ur way, gal! 🙂
July 22, 2010 at 8:36 am
All of the makings for a wonderful meal that I will enjoy with a great, big smile. 🙂 Thank you.
July 22, 2010 at 8:49 am
My comments was mixed up…but you’ll get what I mean:)..Hugs x
July 22, 2010 at 11:11 am
Great recipe. So many of my favorites flavors in one dish. Yum!
July 22, 2010 at 1:59 pm
Try the bron rice…it’s awesome 🙂 Thanks for your comment Jamie xx
July 22, 2010 at 1:49 pm
Dit lyk heerlik, gaan dit beslis maak!
July 22, 2010 at 2:08 pm
Dis so maklik en gou en sommer baie yummy! Probeer dit en laat my weet wat jy dink xxx
July 22, 2010 at 1:56 pm
love it!
super cute food.
😉
July 22, 2010 at 2:38 pm
And so very yummy!! xx
July 22, 2010 at 1:56 pm
some blogs at blogger are different to comment,
ignore,
thanks.
July 22, 2010 at 2:38 pm
Thanks Ji, I was wondering about that but will ignore oxo
July 24, 2010 at 12:02 am
What a fabulous recipe! We love goat cheese. Buttercup, you are definitely a gourmet cook! I love to look at all the foods you prepare. Thank you for sharing your recipes.
July 24, 2010 at 8:10 am
This is as easy as and really yummy Carol Ann…so happy you liked it and it warms my heart to have you here. ~ Hugs x
July 24, 2010 at 1:17 am
http://thursdaypoetsrallypoetry.wordpress.com/2010/07/23/the-perfect-poet-award-week-25/
u win perfect poet award on week 25,
Happy Friday!
July 24, 2010 at 8:13 am
Wow…Jingle….I would not know what to do with myself and am smiling ear to ear. (or should I say dancing!!!!) Thank you so very much, I love you and our community so very much and it fills my heart with joy and happiness to be part of us. And a special thanks to you my dear friend. Your invaluable encouragement and comments means so much. Have a fabulous weekend with your family and know that you are loved ~ Amanda x
July 24, 2010 at 7:01 am
I think I need to forgo any desires for things like reading, or sleeping…between all the recipes of mine that I want to make and the tempting ones that you keep posting, technically I should be in the kitchen cooking 24/7! You keep us spellbound with your magical words and great recipes…thank you!
July 24, 2010 at 8:18 am
And I think it’s time for you to have a rest:) 🙂 🙂 Saying that, if you’re anything like me, that is a word we only find in a dictionary!! Thanks girfriend and sending you hugs x