In the past, I’ve tried rice bowls that had a combination of rice and fruit.
This rice bowl has all of the rice and just a splash of fruit in it.
The fruit and rice mixture is rich in fiber and potassium.
The rice is a light, light, and fluffy texture that can be cooked in a wide variety of ways.
For this recipe, I used a combination to make it the perfect breakfast.
You’ll need: rice 1 cup of brown rice (about 1.5 cups) 1/2 cup of cooked rice, thawed and rinsed 1 cup rice flakes (about 2 tablespoons) 1 tablespoon of lemon juice 1/4 cup of honey 1/8 teaspoon of cinnamon 1/16 teaspoon of vanilla extract (optional) 2 cups of cooked baby rice 1 large egg, beaten 2 teaspoons of lemon zest 1/3 cup of fresh lemon juice Directions In a large bowl, mix the brown rice, rice flakes, and lemon juice together.
Add the water and mix to form a dough.
Shape the dough into a ball and shape it into a flat disc.
Add 1/6 cup of water to the dough and fold it into the dough.
Knead the dough until it is smooth.
Place the rolled up rice into the bowl.
Using your hands, roll the rice into a circle and seal the sides of the bowl and seal it with a rubber band.
Cover with a lid and leave to rise at room temperature for 10 to 15 minutes, until the rice is soft and pliable.
For best results, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
When the rice reaches room temperature, remove it from the oven and cut it into 1/10-inch cubes.
Heat a skillet over medium-high heat.
Add about 2 tablespoons of olive oil and a pinch of salt and fry the rice cubes until golden brown.
Repeat with the remaining oil.
Once the rice has reached the desired temperature, add the rice to the skillet and sauté the rice for 3 to 4 minutes on each side.
Remove the rice from the skillet with a slotted spoon and pour in the remaining 2 tablespoons oil.
Add in the lemon juice and stir to combine.
Remove from the heat and set aside to cool.
In a medium bowl, combine the flour, rice, egg, and 1/32 teaspoon of salt.
Mix to form dough into 2-inch disks.
Roll each disk out to about 2 inches in diameter.
Using a large, thin wooden spoon, shape each disk into a large circle.
Cut each disk in half.
Using another small, thin wood spoon, spread out the flour and roll each half of the disk into 3 pieces.
Use a small metal or plastic cutter to cut out the holes for the rolled rice into each disk.
Place each disk on a baking sheet lined with parchment paper or silicone baking mat.
Place one end of the parchment mat on top of the dough disk and fold the other end over to create a ridge in the top of each disk, creating a pouch to store the rolled grains.
Bake the rolls for 25 to 30 minutes, or until the rolls are golden brown and golden.
Notes Nutrition Facts Paella rice recipe with 1/12 cup of dried fruit and 1.2 cups of rice recipe adapted from Food Network article Amount Per Serving (1 rice ball) Calories 220 Calories from Fat 45 % Daily Value* Total Fat 7g 9% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 2mg 0% Potassium 45mg 1% Total Carbohydrates 12g 4% Dietary Fiber 5g 20% Sugars 3g Protein 8g 16% Vitamin A 5% Vitamin C 1% Calcium 4% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.