Italian Rice Balls

By Julesong

Added January 07, 2003 | Recipe #50265

Categories: Appetizer Lunch/snacks Side dish

Photo by Chef Mama IT

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Total Time:

Prep Time:

Cook Time:

1 hrs 40 mins

1 hrs 30 mins

10 mins

Julesong's Note:

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.

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Ingredients:

Yield:

balls, ...

Units: US | Metric

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)

Directions:

1

In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
2

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.
3

Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
4

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.
5

Pour bread crumbs into a shallow dish.
6

Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
7

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.
8

Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
9

Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
10

Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

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By sunsetcherie_12326109
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on March 21, 2011
55

My Good Italian friend told me about these, and the next day I made them. I found them easy to make , no problem with the rice holding together. I added some Garlic salt and Chopped Basil that added some Flavor. I used a Ice-cream scoop to make my balls which helped with the size being consistant and also you have to have a bowl of water to keep your hands wet while forming your balls....They were Awesome and I can see they will be a New Favorite in my house !!!!!

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By danasdelights
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on October 06, 2007
55

This is a great method...Just the way I do it. I always add the mozzerella cheese in the middle and I also mix peas into the rice mixture.

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By Dolshea
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on July 24, 2011
45

I made these two days ago for the first time, my family loved them. I ended up making them again last night. I used Ricotta cheese last night- would not recommend using it again, the rice balls did not stick together very well. Over all my family loved them and I have a very pickly eater and she said to definately make them again :)

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