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August 2, 2011
Italian Rice Balls
Timeless Snacks & Starters
Prep time:
34 minutes, plus chillingCook time :
2-3 minutes“Everyone loved Grandma's rice balls. They were a special treat!”
Ingredients
Serves 12
- 4 ounces prosciutto, finely chopped
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon dried parsley
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 3 cups water
- 1 cup long-grain rice
- 1 1/2 cups bread crumbs
- Olive oil for deep-fat frying
Directions
1
Combine prosciutto, mozzarella, Parmesan, eggs, parsley, 1/2 teaspoon salt and black pepper in a medium bowl and mix well; cover. Place in refrigerator.
2
Combine water and remaining salt in a large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low. Cook, stirring frequently, until water is absorbed, about 13 minutes. Remove from heat. Add prosciutto mixture gradually, stirring continually. Chill, covered, for 2 hours.
3
Shape rice mixture into 1-inch balls. Coat with bread crumbs.
4
Add enough olive oil to reach 1 1/4 inches up sides of a small skillet. Heat to 350ºF. Fry rice balls a few at a time in the hot oil, turning occasionally, until browned, about 2 to 3 minutes. Drain on paper towels. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Starchy arborio rice was what Grandma often used for rice balls because the starch holds the rice into a ball shape best. Out of curiosity, she once tried short-grain Asian rice and said it worked perfectly. Whatever rice she used, she generally cooked it in advance and chilled it for up to two days so that she had it ready to use.
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