Arancini (Italian Rice Balls)
Ready In: 24 mins
Serves: 4-6
Ingredients
- 2 eggs
- 2 1⁄2 cups cooked rice (preferably short grain or aborio rice)
- 1⁄3 cup butter, melted
- 2⁄3 cup grated parmesan cheese or 2⁄3 cup romano cheese
- 1 teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional)
- 1⁄4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley
- 2 teaspoons seasoning salt
- 1 -2 teaspoon ground black pepper
- 3 ounces mozzarella cheese (cut into small cubes)
- oil, for deep-frying
COATING
- 2 eggs, beaten
- flour, for coating
- 1 cup fine dry breadcrumb
Directions
- In a bowl lightly beat 2 eggs.
- Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
- Cover and refrigerate for 30 minutes.
- Roll into 1-1/2-inch balls.
- Press a cheese cube into each ball then reshape rice balls.
- Place the flour into a small bowl.
- Whisk 2 eggs in a small bowl.
- Place the dry breadcrumbs in a small bowl.
- Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
- Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
- Drain on paper towels.
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