These cakes will be ogled for their kaleidoscopic colors, textural contrast, and flavors.  Crispy cheese and rice on the surface shields the mellow rich mixture of herbs, cheeses, and rice in the center.   A flattened and more graceful arancini, and more easily prepared.  Served thoughtfully with lamb, beef, pork, or poultry, or by itself or perhaps topped with a dollop of tomato jam.


 2 cups cold prepared rice: For mellower flavor, use Delta Belle White Long Grain Rice or Missimati White Rice. For a nuttier flavor and healthiness, use Beulah Land Tan Long Grain or Missimati Brown Rice.

2 eggs, beaten

1 small sweet onion, finely diced

1 tbls herbes de provence

1 tbls chopped basil

1 tbls white pepper

1 tsp salt

½ cup of Parmesan, grated

½ cup Gouda or Asiago, shredded

Oil for frying


     In large skillet, sauté onions until moderately browned, then remove and add to next step.

In large mixing bowl, blend together everything except oil.

In skillet over medium flame, heat cooking oil, then add large spoonful or medium handful (about ½ cup) of blend. Quickly flatten with spatula until about ½ to 5/8 inch thick. Fry 3 to 4 minutes until lightly brown and crisp on bottom. Flip and fry 3 to 4 more minutes. Remove to paper toweled plate, and enjoy immediately or keep warm in oven until served.