Baked rice and parmesan balls

Ingredients for 4 servings:

• 250 g rice
• 60 g Parmesan, grated
• 50 g herb butter
• 2 eggs
• Salt
• 1 tsp turmeric
• 1 tsp teriyaki sauce
• Parsley, fresh
• Salt water for the rice

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 55 minutes

Prepare the rice according to the instructions in boiling salted water, adding turmeric for coloring. Separate the egg yolks and egg whites. Cover the egg yolks and refrigerate. Grate the Parmesan cheese. Remove the pot from the heat and drain the water from the boiled rice. Quickly stir the herb butter, teriyaki sauce, 40g of Parmesan cheese, and egg whites into the warm rice until the mixture thickens and reaches a creamy consistency. Cover the rice mixture and refrigerate overnight. The cooled rice mixture will now have a firm consistency and will be much easier to handle than when warm. Form the balls using an ice cream scoop; if necessary, you can also use moistened hands. Roll the balls first in the remaining Parmesan cheese, then in the egg yolk, and place them on a baking sheet lined with baking paper. Place the baking sheet in the preheated oven at 200°C and bake for about 25 minutes, until the rice balls are golden brown. Garnish with freshly chopped parsley. Originally, I had the idea of ​​using leftovers.