Deep-fried rice balls

    1 hour

    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.

    239 people made this

    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

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a medium bowl, whisk together eggs, cheese, parsley, pepper and 1 teaspoon salt. Cover and chill.
    2. 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.
    3. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
    4. 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.
    5. 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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    Average global rating:

    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)