Rice balls make a great side dish or appetizer. They are filled with rice and cheese and fried until crisp. They are ready in less than 30 minutes!
- 3 cups quick cook rice cooked
- ¼ cup Parmesan Cheese
- 1 cup mozzarella
- 3 eggs 1 for rice mixture and 2 beaten for coating the rice balls
- ⅛ tsp salt
- dash pepper
- ½ tsp oregano
- ¾ cup breadcrumbs use ¼ cup of breadcrumbs in rice mixture and ½ cup to bread the rice balls
- 2 cups oil for frying
- marinara sauce for dipping
Prepare the quick cook rice according to package directions.
When the rice is ready, allow it to cool and then put it in a large bowl and stir in 1 egg, ¼ cup breadcrumbs, ⅛ teaspoon salt, dash of pepper, ½ teaspoon of oregano, ¼ cup Parmesan cheese and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined.
Use your hands to form into small balls.
Beat two eggs in a bowl and dip the formed rice balls in the egg. Roll the rice balls around in the bread crumbs until they are completely covered.
Place the oil in a pan so that when the arancini are added, the oil will cover or nearly cover them. Heat oil until it is 350 degrees. Using a slotted spoon, drop in balls in batches of four until they are cooked through and the outside has turned a deep golden brown.
Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt. If you'd like, you can warm up some marinara sauce for dipping and serve the sauce with the rice balls.
Serving: 8g | Calories: 1472kcal | Carbohydrates: 69g | Protein: 20g | Fat: 125g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 550mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 6mg