Italian Rice Balls
Description
Serve these rice balls as a side dish with your favorite marinara sauce and pasta dishes. They are a great dish to serve on New Year's since rice symbolizes prosperity and wealth, but you can serve them anytime you want.
Ingredients
2 eggs
1/3 c. grated Parmesan cheese
1 T. dried basil or parsley
1/4 t. freshly ground black pepper
1/2 t. salt, to taste
2 1/4 c. low-sodium chicken stock/broth or 2 1/4 c. water
1 c. uncooked white rice
1 1/2 c. dried Italian breadcrumbs
2 c. olive or vegetable oil
1/2 c. Mozzarella cheese, cubed
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a bowl, whisk together eggs, Parmesan cheese, basil or parsley, salt and pepper; cover; refrigerate.
Pour chicken stock/broth (or water and a 1/2 t. salt) into a large saucepan; bring to a boil; stir in the rice; cover; reduce heat to low.
Cook rice until liquid is almost absorbed, about 15 - 17 minutes. Remove from heat; gradually pour in egg mixture; continually stir rapidly to coat the surface of the rice and prevent egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
Pour breadcrumbs into a shallow dish.
Dampen hands with water; make 1-inch balls from the rice mixture with a cube of mozzarella inside each ball of rice; coat each one with breadcrumbs.
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; OR, use a deep fryer. Fry the rice balls 4 - 6 at a time, turning as needed to brown evenly. Drain on paper towels.
Serve warm.