Cut the onion and garlic very finely. Sauté them in a large casserole with a drizzle of olive oil until golden and soft.
Add a good bunch of chopped parsley. Mix well and cook 2 more minutes, remove from heat and reserve.
Cook the rice over medium heat for 13 minutes, you have to use two cups of water for each cup of rice.
When the rice is ready add it to the casserole with the sauce. Stir well and let it cool so you can work it and form the little balls without burning yourself.
Once the rice is cold, and with wet hands, form small balls by squeezing a little.
Coat the rice balls by passing them first in the egg and then in the breadcrumbs.
Heat plenty of oil in a frying pan and fry the croquettes until they are golden brown on all sides. Remove them to a plate with kitchen paper to remove excess oil.
When they are warm inside you can serve them to your baby.
Tricks and tips
You can add other ingredients such as zucchini, carrots, chicken or fish, but they have to be very finely chopped. The truth is that a good recipe to use leftovers from other meals: stew, roast chicken, etc.
This recipe works best with varieties of rice that are a little «glutinous»: bomba, carnaroli, or arborio. Do not use long or basmati rice as the balls will fall apart easily.
When shaping the meatballs, work with slightly wet hands to prevent them from sticking. Otherwise, you may inadvertently overtighten them.
