Rice Balls
What’s not to love about a rice ball? They are easier to make then you would think. And everyone will go crazy for these. You can play around with the stuffing, but I am using one that really works well.
You’ll Need:
- Mozzarella cut into 1/2″sq cubes
- 1/2 cup Grated Romano cheese
- 1/2 cup Chopped fresh parsley
- prosciutto chopped into small pieces
- Eggs
- Once cup of uncooked arborio rice
- Flour
- Bread crumbs
- Vegetable oil for frying
Directions:
- Cook the arborio rice in chicken broth according to the directions then allow the rice to cool down so it can be handled.
- Mix the rice with the grated Romano cheese and the parsley.
- Decide how big you want the rice balls, I use a 1/4 cup scoop for mine. Form a ball w the rice then press a hole in it and stuff with one piece of mozzarella, 1/4 tsp chopped proscuitto.
- Then cover the hole with more rice. Press and roll in your hands to make a compacted rice ball.
In a bowl whisk 2 eggs. - Have another bowl with flour and a third bowl with bread crumbs.
- Coat the rice balls in flour then egg then roll in the bread crumbs.
- Place on a sheet and put in the fridge for 15 min uncovered, this keeps the crumbs on balls when frying.
- Heat the oil in a pot to 375 degrees and fry a couple rice balls at a time, too many will cause the oil to cool down.
- Once the rice balls are completely fried on all sides remove to a paper towel lined plate to drain and continue frying until they are all done.
- Serve with a marinara sauce, shredded mozzarella and maybe a little basil!
Daniel Mancini
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