Rice Balls
Discover the irresistible charm of homemade Rice Balls, an Italian-inspired delight bursting with flavor and texture. Perfectly cooked Arborio rice is blended with grated Parmesan, seasoned to perfection, and wrapped around a gooey, melty cube of mozzarella cheese before being coated in a crispy breadcrumb crust. These bite-sized treasures are fried to golden perfection, offering a satisfying crunch that gives way to creamy, cheesy goodness inside. Whether served as an appetizer, snack, or party favorite, rice balls are quick to prepare and pair beautifully with marinara sauce for dipping. With their crisp exterior and molten center, these fried rice balls are guaranteed to steal the spotlight at any gathering. Ideal for keywords like "Italian rice balls," "Arancini recipe," and "crispy fried appetizers," this dish will leave everyone craving seconds!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Chicken or vegetable broth
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, cubed
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, bring the broth to a boil and add the Arborio rice. Reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Transfer the cooked rice to a large bowl and allow it to cool slightly for about 10 minutes.
Stir in the grated Parmesan cheese, 1 egg, salt, and black pepper into the rice mixture. Mix well until it becomes sticky and cohesive.
With damp hands, take a portion of the rice (about the size of a golf ball) and flatten it slightly in your palm. Place a cube of mozzarella cheese in the center and carefully mold the rice around it, forming it into a ball.
Repeat the process until all the rice mixture is used, making sure each rice ball is firmly packed.
Set up a breading station with three bowls: fill one with flour, the second with the remaining beaten egg, and the third with breadcrumbs.
Roll each rice ball in the flour, dip it in the beaten egg, and coat it evenly with breadcrumbs. Place the coated balls on a tray or plate.
Heat the vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F (175°C).
Carefully fry a few rice balls at a time, turning them occasionally, until they are golden brown and crisp on all sides, about 3-4 minutes.
Using a slotted spoon, transfer the fried rice balls to a paper towel-lined plate to drain excess oil.
Serve the rice balls warm, with marinara sauce on the side for dipping if desired.
Nutrition Facts
Calories |
7673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 764.5 g | 980% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1213 mg | 93% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
