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Italian Rice Balls

Italian Rice Balls

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VINCE JONES

These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 57.8 g
  • 89%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
  2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
  3. Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
  4. In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
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Reviews

Jilly
346
8/17/2003

A fantastic "arancini" recipe as is, or doctored up (as is usually the case with me!). I added fresh garlic and minced red pepper for a surprise of color inside. AND, since my restaurant is a "no-fry" zone, I had to bake the rice balls – and they turned out perfectly! I gave them a nice coating of bread crumbs and then baked them on an oiled sheet till browned and crispy. Nice to know there's an alternative to frying them!

JULIENNES
156
7/14/2005

These are so good I could eat them every day!! This is a good basic recipe and you can add stuff to it like mozzerella, peas, ground beef whatever you like with no problem. It helps to use arborio rice because it's stickier and helps the balls stay together better.

Ally
106
6/16/2003

These are great! When I make these I brown some ground beef and add a little tomato sauce to it, then I take a little rice in my hand, shape it into a ball, and then make a hole in the center to hold the meat and add a small cube of mozerella. Then I close it up with more rice. Finally, I roll it in the bread crumbs and fry!!! Yum Yum! (I also use arborio rice) I could eat these everyday!!