Italian Rice Balls

"Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling."
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Jackie C. photo by Jackie C.
photo by sunsetcherie_123261 photo by sunsetcherie_123261
photo by ColoradoCooking photo by ColoradoCooking
photo by Chef Mama IT photo by Chef Mama IT
Ready In:
1hr 40mins
20-24 balls, approx




  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

Questions & Replies

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  1. Sheree R.
    where does it tell you how much rice to use??????? and what type to buy.
  2. Eric C.
    Any way to do this baked instead of deep fried?
  3. pasta4u
    One inch? Really?
  4. Lorraine C.
    Can you make them ahead of time? If so, how would you reheat them? Thank you
  5. molinarosue
    i cook my rice for 20 minutes and it was still very watery..why


  1. Jackie C.
    They turned out excellent!!!
    • Review photo by Jackie C.
  2. sunsetcherie_123261
    My Good Italian friend told me about these, and the next day I made them. I found them easy to make , no problem with the rice holding together. I added some Garlic salt and Chopped Basil that added some Flavor. I used a Ice-cream scoop to make my balls which helped with the size being consistant and also you have to have a bowl of water to keep your hands wet while forming your balls....They were Awesome and I can see they will be a New Favorite in my house !!!!!
  3. danasdelights
    This is a great method...Just the way I do it. I always add the mozzerella cheese in the middle and I also mix peas into the rice mixture.
  4. ColoradoCooking
    These were wonderful! I did make them and put them in the freezer for a couple hours before frying. I used a jarred marinara and heated that up with some basil out of the garden. Don’t and make these!
    • Review photo by ColoradoCooking
  5. Susy Q
    This recipe is a great start. I have used it several times. *Note to emilyering. Cook your rice until sticky and if after you put the ingredients together and the rice is still crumbly add a bit of water until it is sticky. Also, make sure your oil is really hot. I wish you luck!!!!


  1. Jackie C.
    I made the recipe exactly the way it stated and it came out amazing!!
  2. Katrina E.
    I was going to make french fries tonight and forgot I did not have potatoes. So, I just googled rice balls and this recipe came up. They we're AMAZING!!! My daughter loved them too. I had pizza sauce I made and ranch for dipping sauce. Yummy!
  3. Ty W.
    What we did was instead of bread crumbs, me and my fiancé used quick oats and it was very delicious. And we added 1/2 pound of cooked ground turkey sausage (or beef) along with the egg mixture. And after everything is mixed and a hour, in order to measure them out perfectly we used a 1/4(or 1/2) of a cup measuring cup.
  4. Louisiana Tech Stud
    Awesome! Easy to make, and delicious. I had to roll them around in oil though, but that was just me. I didnt want to waste all of my dorm kitchens oil! My dorm mates begged me for this recipe. :) I also substituted mozzarella with cheddar, and used cracker crumbs instead of bread crumbs (it was all I had), but they still turned out tasty.
  5. Mandy
    I had about 2 cups cold cooked rice to use up so decided to give these a go, used only 1 egg and a little under 1/3 cup parmesan and used Italian herbs and herb & garlic bread crumbs instead. I had some little flavoured cream cheese cubes in the fridge so filled them with those and they turned out great. As my rice was cold I had a little trouble getting it to stick so added about 1 tbs of flour to the mix and rolled them with wet hands which seemed to do the trick. Both hubby and my 16 month daughter thought they were a great appetiser. Thanks!!


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