Deep-fried rice balls
Rice, grated Parmesan cheese, breadcrumbs and herbs are mixed together and formed into balls, then deep-fried until crisp and golden. Delicious! They make a tasty little starter or snack served with an Italian tomato and basil sauce. You can also use leftover rice.
Ingredients
Serves: 8
- 2 eggs
- 5 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 litre water
- 1 teaspoon salt
- 185g uncooked white rice
- 160g dried breadcrumbs
- 475ml olive oil
Method
Prep:45min ›
Cook:15min ›
Ready in:1hr
- In a medium bowl, whisk together eggs, cheese, parsley, pepper and 1 teaspoon salt. Cover and chill.
- Pour water and 1 teaspoon salt into a large saucepan and bring to the 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.
- Pour breadcrumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 2.5cm balls, then coat each one with breadcrumbs.
- In a small, deep frying pan, heat olive oil to 180 degrees C. (Should have enough oil to completely cover the rice balls.) Fry rice balls 6 at a time, turning often to ensure even browning. Drain on kitchen paper and serve warm.
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Reviews & ratings
Average global rating:
(155)
Reviews in English (107)
- 26 Jan 2013
Well good - 28 Mar 2014
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! - 06 Jul 2003 (Review from Allrecipes US | Canada)