Sun Dried Tomato Mozzarella and Basil Rice Balls
Crispy on the outside, gooey on the inside, these Sun-Dried Tomato Mozzarella and Basil Rice Balls are a flavor-packed twist on classic Italian arancini. Made with creamy Arborio rice, tangy sun-dried tomatoes, fresh basil, and a molten mozzarella center, these golden bites are the perfect appetizer or party snack. Coated in a crunchy breadcrumb shell and fried to perfection, each bite offers a perfect blend of savory Parmesan, herbaceous basil, and melty cheese. Serve them warm with a side of marinara for dipping, and watch them disappear at your next gathering. This recipe is simple to follow, with easy ingredients and a quick prep time, making it a go-to for both casual dinners and elegant entertaining.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 cups Chicken or vegetable broth
- 0.5 cups Sun-dried tomatoes (finely chopped)
- 4 oz Mozzarella cheese (cut into small cubes)
- 0.25 cups Fresh basil leaves (finely chopped)
- 0.5 cups Grated Parmesan cheese
- 2 large Eggs
- 0.75 cups All-purpose flour
- 1 cup Breadcrumbs
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, heat olive oil over medium heat. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and let cool completely.
In a large bowl, combine the cooked rice, sun-dried tomatoes, grated Parmesan cheese, chopped basil, 1 egg (beaten), salt, and black pepper. Mix thoroughly until the mixture holds together when pressed.
Take a small handful of the rice mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a cube of mozzarella in the center and wrap the rice around it to form a ball. Make sure the cheese is completely enclosed. Repeat with the remaining mixture and mozzarella.
Set up a breading station with three shallow bowls: place the flour in the first bowl, beat the remaining egg in the second bowl, and place the breadcrumbs in the third bowl.
Roll each rice ball in the flour, then dip it in the beaten egg, and coat it with breadcrumbs, ensuring an even layer. Repeat for all rice balls.
Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). Carefully fry the rice balls in batches, 3-4 at a time, for 2-3 minutes or until golden brown and crispy.
Using a slotted spoon, transfer the fried rice balls to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite marinara or dipping sauce for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 6408 mg | 279% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 33.9 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1588 mg | 122% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2388 mg | 51% | |
*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.
