Ingredients

4–6 servings

Preparation

1. 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.

2. 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.