Rice Balls
These delightful Rice Balls are a perfect combination of creamy, cheesy goodness and a crunchy exterior, making them a comforting dish for any time of day.
Ingredients
Main Ingredients
- 2 cups Arborio rice Known for its creamy texture when cooked.
- 4 cups chicken broth Adds depth and flavor.
- 1/2 cup grated Parmesan cheese Imparts a rich, umami essence.
- 2 cups bread crumbs Provides a satisfying crunch.
- 2 large eggs Serves as a binder.
- 1 cup mozzarella cheese, cubed Provides gooey, melty surprises.
- 1/4 cup chopped parsley Adds freshness and color.
- to taste salt and pepper Enhances the flavors.
- as needed Olive oil For brushing.
Instructions
Cooking the Rice
- Cook the Arborio rice in a pot with chicken broth over medium heat until it is al dente.
- Transfer the cooked rice to a bowl and allow it to cool completely.
Mixing the Ingredients
- In a separate bowl, combine the cooled rice, grated Parmesan cheese, salt, pepper, and chopped parsley. Mix well.
- Shape the mixture into golf ball-sized balls and press a cube of mozzarella cheese into each ball before sealing.
Preparing for Baking
- In another bowl, beat the eggs until smooth and dip each rice ball into the egg mixture, then roll in breadcrumbs.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush each ball lightly with olive oil and arrange them on the baking sheet.
Baking
- Bake the rice balls for about 20-25 minutes, or until golden and crispy. Let them cool for a few minutes before serving.
Notes
Rice Balls can be served as appetizers or as a main course. Pair them with marinara sauce or garlic aioli. For variations, consider using brown rice or adding vegetables.