Arangini (Italian Rice Balls)

    1 hour 5 min

    Crispy meatball-sized starters with deep fried outsides and moist herb and cheese insides.

    39 people made this

    Serves: 24 

    • 900ml water
    • 250g uncooked brown rice
    • 2 cloves garlic
    • 1 bay leaf
    • 1/4 teaspoon salt
    • 125g thinly sliced prosciutto, chopped
    • 125g mozzarella cheese, diced
    • 4 tablespoons chopped fresh basil
    • 3 teaspoons extra virgin olive oil, divided
    • 5 egg whites, divided
    • 3 tablespoons freshly grated Parmesan cheese
    • 125g dried breadcrumbs
    • 750ml vegetable oil for frying

    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Bring water to the boil in a saucepan. Stir in the rice and add the garlic, bay leaf and salt. Return to the boil, reduce heat to low, cover and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
    2. In a medium bowl, combine the prosciutto, mozzarella cheese and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
    3. Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
    4. Heat 5cm of oil in a deep-fryer to 180 degrees C. Place breadcrumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
    5. Wet hands and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with breadcrumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on kitchen paper and serve hot.

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