Stuffed Rice Balls Recipe 435 Recipes

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

STUFFED RICE BALLS RECIPE - (4.3/5)

Steps:

• Traditionally, this dish was made with short grain rice, Arborio or Carnaroli, that's been boiled in salted water with a little oil, and that's how I make it here. If you have leftover risotto, you can use that instead of starting from scratch with the rice. On the other hand, if you have leftover Bolognese sauce, you can skip making the ragu; all you need to do is add some peas and a little water to the sauce and simmer until the peas are tender and the sauce is dense, not runny. Make the ragu (up to 3 days in advance): heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meet and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes. Season the beef and onion lightly with the salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragu should be dense and reduced. Remove and cool to room temperature. While the ragu is cooling, make the rice. Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to a boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese. Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragu. Work the rice so that it completely encloses the ragu, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragu. Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer. Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.. Remove to a clean baking sheet. Repeat with the remaining rice balls. If you'd like to serve the rice balls, heat the oven to 200 degrees F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat to 375 degrees F. Test the temperature of the oil by dipping a rice ball in. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.

MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY

Steps:

• In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
• On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
• In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
• Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
• Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
• Enjoy!

STUFFED RICE BALLS

Steps:

• Make the ragù (up to 3 days in advance)
• Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
• Season the beef and onion lightly with salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are very tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragù should be dense and reduced. Remove and cool to room temperature.
• While the ragù is cooling, make the rice
• Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice, uncovered, until al dente-tender but firm-about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
• Take a handful (about 1/3 cup) of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragù. Work the rice so that it completely encloses the ragù, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragù.
• Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
• Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
• If you'd like to serve the rice balls hot, heat the oven to 200° F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375° F. (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches temperature, adjust the heat under the pot to maintain a steady temperature.
• If you're not working with a thermometer, test the temperature of the oil by dipping a rice ball in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
• When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls. The arancine can be served hot or at room temperature.

FRIED STUFFED RICE BALLS

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).

RICE BALLS STUFFED WITH MOZZARELLA AND BEEF (SUPPLì AL TELEFONO)

Steps:

• In a large saucepan over medium-low heat, heat olive oil and add onion. Sauté until soft and golden, about 10 minutes. Add beef and sauté until browned. Add tomatoes and season to taste with salt and pepper. Simmer for 5 minutes.
• Add 2 cups vegetable broth and bring to a boil. Add rice and simmer, stirring constantly, until mixture is very thick and rice has no crunch but is still firm, about 15 minutes. If pan becomes dry during cooking, add more broth as needed. Remove from heat and stir in Parmigiano-Reggiano. Spread in a flat container or pan and allow to cool. Rice may be covered and refrigerated for up to 24 hours.
• Once rice has cooled, roughly divide it into 12 to 14 mounds. Line up the flour, eggs and bread crumbs in three shallow bowls. Scoop about two-thirds of a mound of rice and hold it in your hand. Press a cube of mozzarella into middle, top with remaining third of mound, and shape rice around it to form a ball, making sure mozzarella is securely closed in center. Roll rice ball in flour, then eggs, then bread crumbs; set aside.
• Fill a large skillet with about 1 inch of oil. Place over medium heat and allow to become very hot but not smoking. Add all the rice balls and allow to sit until golden brown underneath, 1 to 2 minutes, then turn to brown other sides. Drain on paper towels and serve immediately.