Rice Balls (Arancini) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. Arborio rice, cooked
1 c. approx. Pasta Sauce/marinara red sauce (if you have meat sauce, strain meat out for this recipe)
4 large eggs
¼ c. milk
2 c. Italian bread crumbs
Romano cheese
Oil for frying (canola or vegetable)
½ c. mozzarella cheese, optional
garlic salt or garlic powder, optional
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Directions: |
Directions:Cook Arborio rice following package directions and let cool completely. Add Pasta Sauce (also cooled) to the rice. Only add enough sauce to lightly coat all rice. Then add 2 eggs, ⅓ c. Romano cheese and mix thoroughly. In a separate shallow dish mix 2 eggs with ¼ cup milk. In a second separate shallow dish, mix the Italian bread crumbs with ¼ c. Romano cheese. You can add additional garlic salt or garlic powder to the bread crumb mixture if desired.
Roll rice mixture to form balls that are about the size of a golf ball. If desired, press about ½ teaspoon of shredded mozzarella into center of rice ball. Ensure rice covers mozzarella entirely. Then put the rice ball into the egg mix and then the bread crumb mix. Repeat process so that each rice ball goes through the egg mix/bread crumb mix twice. Fry rice balls in canola or vegetable oil until golden brown.
These are best served immediately. They can also be reheated the next day. To re-heat in the oven, bake at 400º for 5 to 10 minutes. Some people enjoy extra sauce on the rice balls after they are cooked. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Rice balls are a Christmas tradition but can be served year-round. Rice balls are a great way to use leftover rice and/or leftover Pasta Sauce/Marinara. NOTE: You may want to add a 'surprise' bite of mozzarella cheese in the middle of each rice ball. To do this, simply add the mozzarella into the center of the ball as you are forming the ball.
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