2 cups of white rice
4 cups vegetable stock
1/2 cup shredded cheese of your choice
1/2 zucchini, finely chopped
2 tablespoons seasoning salt
pepper to taste
2 cups breadcrumbs
1 tablespoon Italian dried seasoning
Bring the stock to boil in a large pot. Reduce the heat and add rice. Keep covered and cook slowly until all the water is absorbed. Cool.
Once cooled, add the remaining ingredients to the rice and mix well. Leave the mixture in the fridge for at least 30 minutes.
The mixture can now be formed into small balls and covered with panko crumbs and baked at 360°F for about 20 minutes (first picture), or otherwise, pan-fried in deep or shallow oil.
I formed ours into patties and lightly fried them in the pan.
Delicious served with an onion-&-tomato sauce!
Source: Corlea Smit – This is my spin-off of Italian arancini