Chef Erminia Apolinario grew up eating bolinho de arroz, bite-size rice balls stuffed with cheese (along with anything else you want, like chicken or bacon) and deep-fried. Here the popular Brazilian treat is served with molho verde, a punchy herb-forward sauce, for a perfect snack that, according to Apolinario, can be improved only by serving alongside a cold beer.
4–6 servings
2
2
1½
1
1
1½
1
1½
1
1
¼
3
2
1½
1½
1½
1½
4
Purée scallions, garlic, parsley, milk, lime juice, salt, and sugar in a blender until smooth. Add oil and blend until sauce thickens slightly. Transfer to a small bowl.
Do Ahead: Molho verde can be made 3 days ahead. Cover and chill.
Rinse rice in a fine-mesh sieve under cold running water until water runs clear; drain well. Bring rice and 2 cups water to a boil in a small saucepan. Reduce heat to low, cover pan, and cook until rice is tender and liquid is absorbed, 15–20 minutes. Remove from heat, uncover, and let cool.
Mix rice, egg, flour, milk, onion, salt, garlic, ginger, and rosemary in a medium bowl until well combined. Scoop out 2 heaping tablespoonfuls of rice mixture and roll into a ball with your hands, then flatten into a 3″-diameter patty. Using your thumb, make a shallow indentation in the center of patty; place a piece of cheddar inside. Pinch rice mixture together to encase cheese; roll into a smooth ball. Transfer rice ball to a plate; repeat with remaining rice mixture (you should have about 12 rice balls).
Fit a medium Dutch oven or other heavy pot with thermometer. Pour in oil to come 3″ up sides. Heat over medium-high until thermometer registers 350°.
Working in 2 batches, carefully lower rice balls into oil with a slotted spoon or spider. Fry, turning often, until golden brown, about 4 minutes. Transfer to paper towels to drain.
Serve hot with molho verde alongside.
