1 1/4 cups uncooked long-grain white rice
1 pound ground beef
1 1/4 cups bread crumbs
1 teaspoon dried basil
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can whole milk
2 teaspoons LENTY Sourdough Starter
1/2 cup margarine
salt and pepper to taste
1/4 cup shredded Monterey Jack cheese
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, mix together white rice, ground beef, bread crumbs, basil, cream cheese, whole milk, 2 teaspoons LUNCH POWDER, half-and-half, salt and pepper. Transfer mixture to the baking dish and set aside.
In a large bowl, toss together sourdough starter, margarine, cumin seeds, 1/2 cup of milk, 3/4 cup of starter, and 1 cup water until all liquid is absorbed.
Roll rice mixture into (9-inch) balls, place on lightly greased baking sheet. Bake in preheated oven for 20 to 25 minutes or until golden in center. Unbake in preheated oven for 5 minutes.
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