RICE BALLS ITALIAN RECIPES

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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

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

ITALIAN RICE BALLS (ARANCINI)



Italian Rice Balls (Arancini) image

These Italian rice balls are fried to perfection with a melty, mozzarella center. Enjoy the flavor of fresh herbs and Parmesan in every bite!

Provided by Donna Elick

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Number Of Ingredients 17

3 tablespoons salted butter
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup white wine
1 1/2 cups long-grain white rice (we used Jasmine)
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
4 cups chicken broth, divided
1/2 cup freshly grated parmesan cheese (plus more for garnish)
Salt and pepper, to taste
8 ounces mozzarella cheese, cut into 18 chunks
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
Vegetable oil for frying

Steps:

  • In a large skillet over medium heat, melt butter and oil.
  • Add diced onion to the skillet and cook, stirring frequently, until onions are soft and translucent and beginning to caramelize (about 15 minutes). Add garlic to the pan and saute 1-2 minutes longer.
  • Pour white wine into the skillet and bring to a simmer. Simmer until liquid is reduced by half (about 5 minutes).
  • Add rice and fresh herbs to the pan and stir to combine.
  • Stir in 2 cups of the chicken broth and bring mixture to a simmer. Cook, stirring frequently until all of the liquid has been absorbed by the rice. Add the remaining broth, a single ladle full at a time, stirring and allowing the liquid to be absorbed into the rice before adding the next ladle of broth. Continue cooking, stirring, and adding broth until the rice is soft and cooked completely, and all of the liquid has been absorbed (about 30 minutes).
  • Remove rice from the heat and stir in parmesan cheese until melted and evenly distributed. Season to taste with salt and pepper.
  • Spread the rice mixture into a pan to cool (cool for an hour or two or even refrigerate overnight).
  • Use a large spoon or a cookie dough scoop to scoop the rice into a ball about the size of a golf ball. Flatten the rice into a pancake or open bowl shape. Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball.
  • Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).
  • Prepare your dredging station. Set up three shallow bowls - one with the flour, one with the eggs, and one with the breadcrumbs.
  • Dip each rice ball in the flour, then into the eggs, and then into the breadcrumbs. Coat all of the rice balls on all sides. Roll them around until they are golden brown (about 1 minute total).
  • Lift the fried rice balls from the oil with a slotted spoon and place on paper towels to soak up any excess oil.
  • Garnish with a bit of parmesan cheese and freshly chopped herbs.
  • Serve hot with marinara or your favorite dipping sauce.
  • Be sure that the oil is at least 3” deep so that the rice balls can really drop into the hot oil. They will sink at first, but then will float on the oil and you will need to roll them a bit so they brown evenly on all sides.
  • Maintain the oil temperature consistently for best results. The rice balls will absorb too much oil if the oil is not hot enough. They will burn if the oil is too hot.
  • The rice mixture is much like a risotto. Stirring frequently and adding the liquid gradually makes a nice creamy rice. Once cooled, it is the perfect consistency to stick together and form a nice ball around the mozzarella chunks.
  • Standard mozzarella balls from the grocery store are 16 oz. Half of one of these is the perfect amount to cut into 18 uniform squares of cheese.
  • I like the Italian-style breadcrumbs because of the extra flavors from the herbs added to the mixture, but you can use panko or whatever type of breadcrumbs you prefer.
  • Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the air fryer.

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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
You can always use leftover risotto – just start the recipe from step 6
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Cuisine https://schema.org/VegetarianDiet
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    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.
    5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
    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.
    7. Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
    8. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
    9. For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
    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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