Rice Balls

Recipe Rating:
 1 Rating

Ingredients

2 c rice (riso superfine arborio)
4 eggs
1/2 c parmesan cheese
1 Tbsp parsley (we like parsley so we add more)
1 pinch salt to your desired taste
2 large garlic cloves (use 3 cloves if small)

The Cook

Gina Talarico Recipe
Lightly Salted
Hometown, BC, Canada
Settimia
Member Since Nov 2012
Gina's notes for this recipe:
This is a great appetizer, dinner party or finger food dish. Kids love them and they disappear quickly and will soon become a family favorite…Mangiare!

Authentic Italian Recipes from the region of Calabria in Southern Italy.
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Directions

1
Using a 4 liter pot, cover rice with water, bring to boil. Simmer for 20 minutes or until rice is soft or well cooked. Let cool until cold.
2
Add 4 eggs, parmesan cheese, salt, parsley and garlic to the rice in a large bowl.
Mix well – Mush it, squish it and mix all ingredients by hand.
3
Mold the balls into desired shape (helps to coat your hands with oil to avoid sticking)
4
Fill a deep frying pan with Mazola corn oil…enough to cover at least half of a rice ball…heat oil and carefully place the formed rice balls into the heated oil.

Turn quickly, when golden brown place on plate and allow to cool.

About this Recipe

Comments

1-5 of 10 comments

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user Billie Neal WildExpectation - Jan 18, 2013
Gina I have a bunch of long grain white rice. Can that be used somehow to make these?
user Sandy Mika mikasldy - Jan 18, 2013
Billie, I have used long grain rice to make these. 8]
user Billie Neal WildExpectation - Jan 18, 2013
Thanks alot! I had pinched them anyway. They sound great!!!
user Sandy Mika mikasldy - Jan 18, 2013
they are good, I also add some chopped bacon to the rice and a little chunk of velveta in the middle
user Gina Talarico Settimia - Jan 18, 2013
mmm, bacon goes with everything. With recipes from the old country we like to try to use ingredients we used when we first made them. We have never tried the long grain rice however worth a try.

Like parmesan cheese we buy it by the block and grate it fresh with cheese imported from Italy. When you make it with the pre-grated parmesan from big box stores it does change taste slightly...still good however to be authentic try buying the arborio and real parmesan....mangiare

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