Boop2704 - here's your rice ball recipe!
I haven't made these yet, so let me know how they come out!
Rice Balls with Cheese:
2 cups chicken stock
1/8 tsp saffron or turmeric
½ tsp salt
¼ tsp black pepper
1 cup Arborio rice
2 tbs butter
2 tbs Parmigiano Reggiano
2 tbs grated Asiago cheese
2 tbs grated provolone
24 ½ inch cubes of mozzarella
1 ¾ cups Italian bread crumbs
3 eggs, beaten
canola or vegetable oil for deep frying
Bring the chicken stock, saffron or turmeric, salt and pepper to a boil in a medium saucepan set on medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, or until the rice has absorbed the liquid. Stir in the butter and cheeses. The mixture will be thick and sticky. Let the rice cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
To assemble the rice balls, line up the ingredients in the following order: a medium bowl of cold water, the chilled rice mixture, the mozzarella cubes, a bowl with half the bread crumbs, a bowl with the beaten eggs and a bowl with the remaining bread crumbs. Moisten your hands in the bowl of water, shaking off the excess. Place 1 ½ tablespoons of the rice in the palm of your hand and make a deep indentation in it with your finger to form a pocket. Put a cube of mozzarella cheese into the pocket and then fold the rice over the filling. Using both hands, roll the rice into a tightly packed ball. Roll the rice ball in the first bowl of bread crumbs, dip it in the beaten eggs and then roll it in the second bowl of bread crumbs. Place on a baking sheet and repeat until you have used all the rice. You should have approximately 24 – 26 balls. (The rice balls can be frozen at this point and cooked later, if you wish. Simply place them on a baking sheet and freeze until firm. Transfer to re-sealable plastic bags and freeze for up to 2 months. Thaw overnight in the refrigerator before deep-frying.)
Place 4 – 6 inches of the oil in a deep fryer or heavy deep saucepan set over medium heat and heat to 350 degrees. When the oil is ready, deep-fry 2 – 3 rice balls at a time until golden brown, about 3 – 4 minutes. Drain on paper towels or brown paper bags and then keep warm in a low temperature oven while cooking the remaining rice balls.
The rice balls may be baked if you prefer; bake in a 400 degree oven for 20 – 25 minutes or until nicely browned.
Rice Balls with Cheese:
2 cups chicken stock
1/8 tsp saffron or turmeric
½ tsp salt
¼ tsp black pepper
1 cup Arborio rice
2 tbs butter
2 tbs Parmigiano Reggiano
2 tbs grated Asiago cheese
2 tbs grated provolone
24 ½ inch cubes of mozzarella
1 ¾ cups Italian bread crumbs
3 eggs, beaten
canola or vegetable oil for deep frying
Bring the chicken stock, saffron or turmeric, salt and pepper to a boil in a medium saucepan set on medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, or until the rice has absorbed the liquid. Stir in the butter and cheeses. The mixture will be thick and sticky. Let the rice cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
To assemble the rice balls, line up the ingredients in the following order: a medium bowl of cold water, the chilled rice mixture, the mozzarella cubes, a bowl with half the bread crumbs, a bowl with the beaten eggs and a bowl with the remaining bread crumbs. Moisten your hands in the bowl of water, shaking off the excess. Place 1 ½ tablespoons of the rice in the palm of your hand and make a deep indentation in it with your finger to form a pocket. Put a cube of mozzarella cheese into the pocket and then fold the rice over the filling. Using both hands, roll the rice into a tightly packed ball. Roll the rice ball in the first bowl of bread crumbs, dip it in the beaten eggs and then roll it in the second bowl of bread crumbs. Place on a baking sheet and repeat until you have used all the rice. You should have approximately 24 – 26 balls. (The rice balls can be frozen at this point and cooked later, if you wish. Simply place them on a baking sheet and freeze until firm. Transfer to re-sealable plastic bags and freeze for up to 2 months. Thaw overnight in the refrigerator before deep-frying.)
Place 4 – 6 inches of the oil in a deep fryer or heavy deep saucepan set over medium heat and heat to 350 degrees. When the oil is ready, deep-fry 2 – 3 rice balls at a time until golden brown, about 3 – 4 minutes. Drain on paper towels or brown paper bags and then keep warm in a low temperature oven while cooking the remaining rice balls.
The rice balls may be baked if you prefer; bake in a 400 degree oven for 20 – 25 minutes or until nicely browned.
