ITALIAN RICE BALLS CALORIES RECIPES

ITALIAN RICE BALLS RECIPE | ALLRECIPES

Italian Rice Balls Recipe | Allrecipes image

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

Provided by VINCE JONES

Categories Side Dish Rice Side Dish Recipes

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 24 rice balls

Number Of Ingredients 10

Ingredients

2 eggs
? cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1?½ cups dried bread crumbs
2 cups olive oil

Steps:

In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
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.
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.
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.

Nutrition Facts : Calories 683.4 calories, CarbohydrateContent 34.7 g, CholesterolContent 37.6 mg, FatContent 57.8 g, FiberContent 1.3 g, ProteinContent 7.3 g, SaturatedFatContent 8.8 g, SodiumContent 804.8 mg, SugarContent 1.5 g

ITALIAN RICE BALLS RECIPE - DEEP-FRIED.FOOD.COM

Italian Rice Balls Recipe - Deep-fried.Food.com image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Total Time 1 hours 40 minutes

Prep Time 1 hours 30 minutes

Cook Time 10 minutes

Yield 20-24 balls, approx

Number Of Ingredients 10

Ingredients

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
Pour bread crumbs into a shallow dish.
Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
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; alternately, a deep fryer may be used.
Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

Nutrition Facts : Calories 276.1, FatContent 23.2, SaturatedFatContent 3.6, CholesterolContent 20.1, SodiumContent 159.2, CarbohydrateContent 13.9, FiberContent 0.7, SugarContent 0.6, ProteinContent 3.5

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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES

You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving

1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
4. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
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6. Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
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10. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
12. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
14. Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.

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Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
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Total Time 1 hours 10 minutes
Category Side Dish, Rice Side Dish Recipes
Calories 744.4 calories per serving

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