Italian Rice Bites

Makes 8 rice balls

1    cup medium-grain white rice
2    cups water
¼   teaspoon kosher salt
1    large egg, beaten well
¼    cup ricotta
3    tablespoons grated Pecorino Romano
¼   cup fresh Italian parsley, chopped
¼   teaspoon freshly ground black pepper
1    ounce mozzarella, cut into eight small pieces
      Nonstick cooking spray
¼   cup Italian-style breadcrumbs
      Olive oil for spraying or brushing
1   cup Quick Marinara Sauce (page 28) or any prepared version for dipping

Nutritional information per rice ball:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

1. Put the rice, water, and salt in a medium saucepan. Bring to a boil,
stirring occasionally. Once rice comes to a boil, cover and reduce
the heat to a simmer. Cook until the water has been absorbed
and the rice is tender (follow package instructions for timing).
Allow to cool fully.
2. In a small bowl, combine the egg, ricotta, Pecorino, parsley,
and pepper. While mixing and fluffing the rice with a spoon, mix
in the egg and cheese mixture. Spread the rice onto a parchment
paper-lined baking sheet. Refrigerate for at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands to shape
3 tablespoons of rice into a ball. Repeat with remaining rice. Stuff
each ball with one piece of the mozzarella and re-form if necessary.
4. Place the AirFry Basket onto the Oven/AirFry Pan and coat with
nonstick spray.
5. Put the breadcrumbs in a small bowl. Gently toss each rice ball in
the breadcrumbs and transfer to the prepared basket. Spray or brush
liberally and evenly with the olive oil.
6. Place the pan in the Cuisinart® 3-in-1 Microwave AirFryer Plus in the
upper rack position. Select Oven/AirFry, set the temperature at 350ºF
and time for 15 minutes. Press Start. Cook the rice balls until evenly
golden.
7. Serve immediately, with the marinara sauce on the side.