- 6 cups water or stock
- 3 cups Carolina Gold rice, uncooked
- 4 tablespoons butter
- 1/2 cup flour
- 4 cups whole milk
- 1/2 pound Gruyere cheese
- 1 cup Parmesan cheese
- 1 pound oyster mushrooms, diced
- Egg wash (1 egg beaten with 2 teaspoons water or milk)
- 1 cup flour
- 1 cup cornmeal
- Peanut or vegetable oil, for frying
- 2 medium tomatoes, diced
- Salt and pepper
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 4 tablespoons olive oil
- 10 leaves fresh sage
To cook rice: Bring water to a boil, add rice, and cook until water has evaporated.
To make cheese sauce: Melt butter in a pan, then whisk in flour. Cook for about 1 minute, until flour is browned, then set aside. In double boiler, heat milk on medium. Once milk is warm add butter-flour mixture and whisk until consistency of a thick gravy. Add cheese and stir until cheese is melted.
To make fritters: Sauté mushrooms until soft, then mix into cheese sauce. Add cooked rice and mix together. Let cool, then put in the refrigerator until it is completely cooled and firm. Make egg wash in flat dish, like a pie plate. Put some cornmeal in one bowl and flour in another bowl. Using a 2-ounce ice cream scoop or large spoon, form balls from rice mixture, patting gently with your hands. Roll each rice ball first in flour, followed by egg wash, then cornmeal. Set on baking sheet. Heat oil in deep frying pan or Dutch oven over medium heat setting. Fry fritters until golden brown or the cheese starts to bubble out.
To make Fried Sage Tomato Sauce: Sauté tomatoes in a medium skillet until they start to bubble. Add salt and pepper to taste, garlic and sugar. Cook on low for 10 to 15 minutes. While this is cooking, heat olive oil in a small pan, then fry sage leaves for about 5 seconds. Drain on paper towel and add to tomato sauce. Once sauce is cooked, let cool then blend until smooth.