Italian Rice Balls
photo by Linajjac
- Ready In:
- 1hr 40mins
20-24 balls, approx
- 2 eggs
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon dried basil or 1 tablespoon dried parsley
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt, to taste (recipe originally called for 1 tsp)
- 2 1⁄4 cups low sodium chicken broth or 2 1/4 cups water
- 1 cup uncooked white rice
- 1 1⁄2 cups dried breadcrumbs
- 2 cups olive oil or 2 cups vegetable oil
- 1⁄2 cup mozzarella cheese, in cubes (optional)
- 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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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 !!!!!
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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.
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.
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!!
RECIPE SUBMITTED BY
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