Bolinho de Arroz With Molho Verde

Molho verde

Step 1

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.

Rice Balls

Step 2

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.

Step 3

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).

Step 4

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°.

Step 5

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.

Step 6

Serve hot with molho verde alongside.