Rice Balls (Arancini)
COOKING
1 ½ cups white long grained rice or Arborio Rice
2 eggs – slightly beaten
½ c. grated Romano Cheese
Mozzarella – cubed
Seasoned Bread Crumbs
Oil for deep fat frying
In large pot of boiling water cook rice until tender (12-
15 minutes). Drain well. Place rice in bowl, cool until
tepid. Stir in beaten eggs, salt, pepper and grated cheese.
Refrigerate until cold. Place bread crumbs in shallow
bowl. Keeping hand moist, use rice cram scoop, scoop
up rice – form into ball – poke hole in center – place
cubed mozzarella in hole – close hole. Roll rice ball into
bread crumbs – coating well.
In deep fryer, or pot, heat to 375° enough oil to submerge
rice balls. Cook 1 to 2 minutes. Done when golden
orange.
Serve as is or with marinara dipping sauce.
Variation – may be stuffed with sauce and peas.
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Rice balls are a family tradition.
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