Arancini di Riso

Current mood: Bad-ass

Listening to: Sounds So Good by Ashton Shephard

Well, this is what happened to the other night’s leftover rice pilaf…

They were combined with Italian bread crumbs, beaten eggs, and parmesan cheese, stuffed with mozzarella...

They were combined with Italian bread crumbs, beaten eggs, and parmesan cheese, stuffed with mozzarella...

Fried for about five minutes each in vegetable oil at 350°F...

Fried for about five minutes each in vegetable oil at 350°F...

Removed with a slotted spoon and left to drain and cool on paper towels...

Removed with a slotted spoon and left to drain and cool on paper towels...

D  Mmmmm!

Salted, pepper, and SERVED! 😀 Mmmmm!

Arancini di Riso (Sicilian Rice Balls)

Leftover rice (Pilaf, risotto, what have you…About 2 cups)
Italian style breadcrumbs (About a cup, cup and a half.)

Grated parmesan cheese (Fresh is best, of course. You’ll need about 1/2 a cup.)
2 Large eggs
Cubed mozzarella (Oh, I dunno…about 2 ounces?)
Salt and pepper
Vegetable oil (Enough to cover the balls while you fry them.)
Candy/frying thermometer (You want to be able to tell how hot it is. We’re shootin’ for about 350°F before we drop ’em in.)

This recipe is sooo easy. And so fun and so messy. 😀 It’s delightful. Basically, here’s what you’re gonna do. Get a big bowl. Drop in your two cups of leftover rice. Add as much parmesan as you like. I love it, so I use a ton, and then use a little bit less breadcrumbs ’cause the parmesan helps it stay together too. Then add about 1/4 to 1/2 of the breadcrumbs. The rest is gonna be for coating the outside, so pour it onto a plate or into a bowl. Crack two eggs into a small bowl, scramble ’em up, and add them into the rice mixture. Mix, mix, mix. I like to use my hands (washed and squeaky clean, of course) because it’s fun and messy, but a spoon would do the job too, I’ll bet. Hopefully you’ve got your oil already heating in a pot on the stove. I actually used a fairly deep sauce pan which worked pretty well. You’ll want the oil to be able to cover the rice balls, so if you’re making them about an inch and a half in diameter, make sure there’s at least that much oil in the pan. Keep an eye on your thermometer, which should have a little hook on the side so you won’t lose it into the hot oil. While the oil’s heating up, start forming the rice into balls. Make a ball about 3/4 the size of what you’re aiming for, grab a couple small cubes of mozzarella and push them into the center, then seal it on up with the final 1/4 of the ball. This is not an exact science, people. Just wing it and have fun 🙂 Roll the completed ball in the breadcrumbs to coat and set it aside. Repeat, until no more rice remains! Fry up the balls in batches in the pan. Make sure they don’t stick to the bottom, the sides, or each other. It should take about five minutes to brown them up nicely 🙂 Use a slotted spoon to rescue them from the oil and set them on a paper towel bed to drain. Salt, pepper, and serve. A little parmesan grated on top wouldn’t hurt. Nor would some marinara sauce for dipping…

Keep in mind…you don’t need to throw away the extra breadcrumbs or the oil once you’re done with it. Simply strain into a funnel to remove the breadcrumb residue and put it back in the bottle. Still good!

Enjoy! 🙂

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