FRIED STUFFED RICE BALLS
Categories Cheese Mushroom Rice Appetizer Fry Cocktail Party Mozzarella Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 light lunch or dinner servings
Number Of Ingredients 8
Steps:
- Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
- Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
- Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).
DEEP-FRIED RICE BALLS
My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.
Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
Steps:
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
EVERYTHING BAGEL FRIED RICE BALLS
Fried rice balls, known by Italians as arancini, are heavenly balls of cheesy rice that are crispy on the outside and tender in the center. Typically they are made with arborio rice, the same you would reach for when making risotto, because the starchiness helps the balls hold together. This recipe uses leftover rice instead, which cuts down the preparation time. It also puts a new spin on this dish with a crowd favorite - everything bagel seasoning - and a center of ooey, gooey cream cheese!
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 12 rice balls
Number Of Ingredients 11
Steps:
- Heat 2 inches of oil in a large Dutch oven or heavy-bottomed pot) fitted with a deep-fry thermometer over medium heat, until the thermometer registers 375 degrees F. Line a baking sheet with paper towels and set a wire rack inside.
- Mix the rice, mozzarella, everything bagel seasoning and 2 tablespoons scallions in a large bowl.
- Scoop out 2 tablespoon portions of the rice mixture to make 12 rice balls (if using a 2-tablespoon cookie scoop, pack the scoop against the side of the bowl).
- Moisten your hands with water to prevent the rice mixture from sticking to your palms. Working with 1 rice ball at a time, flatten into a thick patty, then place 1 piece of cream cheese in the center. Wrap the patty around the cream cheese, roll between your palms to form a tight ball and place on a plate. Repeat with the remaining rice balls and cream cheese.
- Whisk the flour, garlic powder, 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with 1 teaspoon of water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
- Dredge a rice ball in the seasoned flour and tap off any excess. Use a fork to dip in the egg wash, allowing any excess to drip off. Roll in the breadcrumbs until evenly coated, then place on a plate. Repeat with the remaining rice balls.
- Gently lower 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes total. Remove with a spider and drain on the prepared baking sheet; season with salt. Bring the oil temperature back to 375 degrees F and repeat with the remaining 6 rice balls. Sprinkle with the remaining 2 tablespoons scallions and serve immediately.
ARANCINI BALLS
Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 1h45m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
More about "fried stuffed rice balls recipes"
CHEESE STUFFED RICE BALLS RECIPE - KUDOS …
From kudoskitchenbyrenee.com
Reviews 11Category Appetizer or Side DishCuisine ItalianTotal Time 50 mins
- Add the rinsed rice and stir well. Cover and simmer an additional 20-25 minutes or until all the liquid has cooked away.
- Spread the cooked rice on a baking sheet and allow to cool completely. Place the cooled rice in a covered container and refrigerate until ready to make the rice balls.
MOZZARELLA ARANCINI (STUFFED RICE BALLS) …
From bonappetit.com
4.7/5 (63)Author Molly BazServings 14
- Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine. Do Ahead: Sauce can be made 12 hours ahead. Cover tightly with plastic wrap and chill.
- Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
- Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
YAKI ONIGIRI (JAPANESE RICE BALLS) | VEGAN - BIANCA …
From biancazapatka.com
ARANCINI DI RISO: SICILIAN RICE BALLS
From christinascucina.com
RICE BALLS RECIPE FROM TOP CHEF ANTONIA …
From rachaelrayshow.com
STUFFED AND DEEP FRIED RICE BALLS CROSSWORD CLUE | WORDPLAYS.COM
From wordplays.com
35 DELICIOUSLY DIFFERENT RICE RECIPES THAT GO AGAINST THE GRAIN - MSN
From msn.com
FRIED RICE BALLS - REAL FOOD BY DAD
From realfoodbydad.com
CLASSIC SICILIAN ARANCINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFING FRIED RICE RECIPE | BON APPéTIT
From bonappetit.com
ITALIAN RICE BALLS {SICILIAN ARANCINI} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
FRIED STUFFED RICE BALLS | ALLY'S SWEET & SAVORY EATS
From sweetandsavoryfood.com
ARANCINI RICE BALLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
FRIED STUFFED RICE BALLS (ARANCINE) | WILLIAMS SONOMA
From williams-sonoma.com
EASY CHEESY RICE BALLS RECIPE: HOMEMADE ARANCINI - THE REBEL CHICK
From therebelchick.com
STUFFED RICE BALLS - LIDIA
From lidiasitaly.com
AIR FRYER BREADED RICE BALLS RECIPE - MAGIC SKILLET
From magicskillet.com
CHEESY ARANCINI AND MORE RECIPES BA STAFF COOKED THIS WEEK
From news.yahoo.com
THE TOFUS THE TOFUS E019 – FRIED GIFT INSIDE / CASH AND TRASH
From dailymotion.com
ARANCINI (RICE BALLS) WITH MARINARA SAUCE - JUST A TASTE
From justataste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love