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How to Make Flan
Peruvian Arroz con Pollo
Filled Rice Fritters
filled rice fritters
cups Progresso™ chicken broth
cups uncooked Arborio rice
cup freshly grated imported Parmesan cheese
tablespoon butter or margarine, softened
cubes (1/2 inch) mozzarella cheese
cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)
cup 1/4-inch cubes mushrooms
cup Progresso™ Italian-style dry bread crumbs
Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.
When you break into these stuffed rice fritters, the melted cheese inside pulls into threads that look like telephone cords. That's how they got the name in Rome of suppli al telefono -- telephone cord.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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