These delicious Italian rice balls make a fantastic starter, with a spicy tomato or marinara style dip.
1 hr 30 mins mins
10 mins mins
1hr 40 mins mins
1 cup uncooked Laila Long Grain Rice
1/3 cup grated parmesan cheese
1 tbsp dried basil or 1 tablespoon dried parsley
1/4 tsp fresh ground black pepper
1 tsp salt, to taste
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)
In a bowl whisk together the eggs, parmesan cheese, basil or parsley, pepper, and salt;
Cover and refrigerate
Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
Pour bread crumbs into a shallow dish. Dampen your hands with water and create 1 inch balls from the rice mixture, then coat each one with bread crumbs.
Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
In a small, deep frying pan, heat enough oil to cover the rice balls.
Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
Drain on paper towels, then serve warm as is or with a bit of spicy tomato or marinara sauce.
Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!