Cheesy Rice Balls

Cheesy Rice Balls (Arancini)

These delightful deep-fried treats are packed with cheesy goodness and can be enjoyed as a snack or light meal.

Ingredients:

• 2 cups cooked short-grain rice ( leftover or freshly cooked)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup ricotta cheese (optional)
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for frying

Cooking Guide:

1. Prepare the Rice Mixture: In a large bowl, combine the cooked rice, Parmesan cheese, mozzarella cheese, ricotta cheese (if using), salt, and pepper. Mix well and spread the mixture on a baking sheet to cool completely. This step is important to prevent the rice from becoming mushy while frying.

2. Shape the Rice Balls: Once the rice mixture is cool enough to handle, wet your hands to prevent sticking. Scoop a heaping tablespoon of rice and form it into a ball. Make a well in the center and place a cube of mozzarella cheese. Gently fold the rice around the cheese to enclose it completely. Roll the ball between your palms to ensure it’s compact and round. Repeat with the remaining rice mixture.

3. Set Up the Breading Station: Prepare three shallow bowls. In the first bowl, whisk the eggs. In the second bowl, place the all-purpose flour seasoned with salt and pepper. In the third bowl, add the panko breadcrumbs.

4. Breading the Rice Balls: Dredge each rice ball in the flour, shaking off any excess. Dip it into the beaten egg, letting any excess drip off. Finally, coat the rice ball generously with panko breadcrumbs.

5. Frying the Rice Balls: Heat enough vegetable oil in a large pot or deep fryer to reach 350°F (175°C). Carefully place a few rice balls at a time into the hot oil and fry for 2-3 minutes, or until golden brown and crispy on all sides. Drain on paper towels to remove excess oil.

Tips:

• Use leftover risotto or leftover rice that’s been cooked until slightly mushy for the perfect texture in these rice balls.
• You can experiment with different cheese fillings. Try a blend of mozzarella and cheddar, or add a bit of blue cheese for a tangy twist.
• For a vegetarian option, omit the cheese filling and add chopped vegetables like sautéed mushrooms or roasted peppers to the rice mixture.
• If you don’t have panko breadcrumbs, you can use crushed regular breadcrumbs, but panko will provide a lighter and crispier texture.
• Allow the fried rice balls to cool slightly before serving. The cheese filling will be very hot!
• Leftover rice balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.