Let Your Rice Cooker Do the Work! Rice Croquettes

1. 1

   Rinse the rice, add the ingredients, and cook 2 rice cooker cups worth of rice.

2. 2

   Mix as soon as it's finished, then allow to cool.

3. 3

   Saute the garlic and onion in olive oil for 5 minutes on low heat until sweet.

4. 4

   Add the tuna, and lightly saute.

5. 5

   Add the canned tomatoes with a little water, then add the bay leaf and simmer for 10 minutes.

6. 6

   Add the ingredients and remove from heat after simmering for 10 minutes.

7. 7

   To roll the rice balls, use plastic wrap to avoid getting your hands messy.

8. 8

   Put cheese in the center of the balls and wrap the plastic tightly, twisting at the top to make firm balls.

9. 9

   I made 10 rice balls.

10. 10

    Dredge the balls in flour, beaten egg, then panko, and deep fry in 340F/170C oil.

11. 11

    I used fine panko and mixed olive oil with vegetable oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.