Brown Rice Cheesy Roll

Inspired from an ordinary sushi platter, I used brown rice as a base filling along with cooked ham strips and cheese. The seaweed (laver) wrapper is replaced with flattened whole wheat bread (or any bread of your choice).

Obviously, the breading stage is easy. You could use flour, bread crumbs and egg. On the dish above, I use evaporated milk, egg and breadcrumbs. The rolls are then deep-fried to golden brown.

How to cook brown rice? It's simple. 1 cup of brown rice is proportional to 1 - 3/4 cup of water. You can add up to 2 cup water to get a sticky brown rice consistency.  Before turning it to heat, allow the brown rice to soak for 25 minutes to soften its grains.

Ingredients:
1 medium egg, beaten
1 cup evaporated milk
1 cup breadcrumbs
5 slices of bread
6-10 cooked ham strips
6-10 cheddar cheese
cooking oil for frying.

Procedure:
1. Flatten the slices of bread with rolling pin. Trim the edges of each bread slices to resemble a perfect square.
2. Spread a tablespoon of brown rice on each bread slice. Arrange cooked ham strips and cheese strips on one side and roll them together with the bread.
3.  On a separate bowl, mix egg and evaporated milk. Dip each bread roll into the milk mixture and coat with breadcrumbs.
4. Deep fry each roll into golden brown. Start with the seam at the bottom to prevent each bread roll from opening up. Drain on paper towels and serve.