Rice Balls


Gina Talarico Recipe

By Gina Talarico Settimia


Rating:
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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.

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)

Directions Step-By-Step

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

Course/Dish: Other Appetizers
Hashtags: #rice, #balls, #arborio, #riso


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10 Comments

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Billie Neal WildExpectation
Jan 20, 2013
You know it!!!!
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Sandy Mika mikasldy
Jan 20, 2013
nope, not at all, its the same here ,if it's not Jif, don't want it, if it's not Helmans, can't eat it LOL
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Billie Neal WildExpectation
Jan 19, 2013
No it is "cheese food". It just has some kind of taste that doesn't suit me. I don't know what it is, kind of chemically tasting or something. I can always tell when it is in something. My brother can tell you exactly what brand of peanut butter you use in something and we can both tell if you use real mayo or salad dressing. I guess it was the way mom always cooked and what she liked has been passed down. Yeah, I know, we're on our way to the funny farm, right? LOL!!!
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Sandy Mika mikasldy
Jan 19, 2013
I put the parmesan in with the rice and we did use cubes of cheddar or mozarella in the middle but the velveta kinda melts away and it gives it a creamier texture I ran out of the cheddar and mozarella cheese and just did a few with the velveta and they really liked them with it, (I don't really think velveta is real cheese anyway LOL)
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Billie Neal WildExpectation
Jan 18, 2013
It is hard to get the "real" parmesan here, but when I was in New Orleans we used it and it is nothing like the refrigerated stuff in a plastic container that I grew up with, except then I think it was in a glass retainer and tasted better than the stuff in the plastic containers today. More than likely won't be able to get the arborio either unless they happen to get some in at the B & C store. I'll look though. Thanks Gina!!
That bacon does sound good Sandy, but I don't like Velveeta. I'll have to stick to the Parm or some other "real" cheese like Mozzarella or even cream cheese is better to me than Velveeta. Sorry, Sandy, but THANKS for the insight. It opened up the imagination a little more!!!