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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 balls, approx 75g Recipe makes 20 balls, approx) |
||
| Calories 276 | ||
| Calories from Fat 208 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.2g | 35% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 16.3g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 159mg | 6% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.6g | ||
| Protein 3.5g | 7% | |
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Italian Rice Balls
By: Julesong
Jan 7, 2003
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.
20 -24 balls, approx
Ingredients
- 2 eggs
- 1/3 cup grated parmesan cheese
- 1 tablespoon dried basil or 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 water
- 1 cup uncooked white rice
- 1 1/2 cups dried breadcrumbs
- 2 cups olive oil or 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 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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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Wedding
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: mayness
On Nov 12, 2009
I made these using leftover rice - they didn't hold together as well after adding the egg, probably because all the ingredients were cold - but I let the mixture sit in the fridge for a few hours, made into balls as best I could, then froze for a few minutes to get them solid. I actually baked mine and it worked well. I loved using the little cubes of cheese inside!
From: Susy Q
On Apr 4, 2009
This recipe is a great start. I have used it several times. *Note to emilyering. Cook your rice until sticky and if after you put the ingredients together and the rice is still crumbly add a bit of water until it is sticky. Also, make sure your oil is really hot. I wish you luck!!!!
From: yooper
On May 27, 2004
Simply outstanding recipe Julesong! Have you ever tried a recipe and knew after one bite that you'll be making it the rest of your life? This recipe is one of those gems! I made a porketta roast, and was looking for something other than pasta but still keeping the Italian theme. These were very easy to put together ( I did wait until the rice cooled somewhat before adding the egg mixture-I was worried about cooking the eggs). My electric frypan worked perfectly. I took your suggestion and added a cube of mozzarella cheese in the middle of each ball. My guests were simply blown away by the end result, as was I. The crispy coating, the creamy interior and the lushness of the melted mozzarella...a true delight!Every single person at that dinner took home a copy of the recipe, and my guests in turn have given out copies to several others. Just writing this review makes me want to whip up another batch. Thank you so much for posting my favorite new recipe!!!
From: Take a Letter Maria
On Apr 19, 2007
Delicious, I had some left over chicken flavored Rice-A-Roni and made this recipe with it. I did not add the mozzarella cheese but I bet that would be delicious. I served with some marina sauce and they were gobbled up. Thank You for the great recipe for using up left over rice or Rice-A-Roni for that matter.
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