- Place the fine breadcrumbs in a shallow dish and set aside.
- Combine the rice, eggs, cheese, parsley, seasoning and salt.
- With wet hands scoop up a heaping Tbsp of rice and press it into a ball.
- Place it in the breadcrumbs.
- Roll two more balls and place it in the breadcrumbs.
- At this point you will have to wash your hands.
- Coat the 3 rice balls with breadcrumbs and set it aside.
- Wash the hands again and make 3 more rice balls.
- Continue the process until all the rice used up.
- In a large non-stick skillet heat up the oil on medium heat.
- Fry the rice balls 4-5 at a time. Do not crowd the pan, or the rice balls will fall apart.
- Gently turn rice balls with a fork for even browning.
- Drain on paper towels and serve warm.
ITALIAN RICE BALLS
This delicious take on rice and the chance to reinvent a constant leftover around the house opened up a brand new possibility. I cook rice often, Olivia has it with her crispies and sautéed carrots, so we always have leftover rice in the fridge and frankly, Jimre and I got tired of fried rice and rizskóh. In the case of rizskóh I just add whipping cream] But for any other rice dish, I would need more rice.
Serve Italian rice balls as a side or as a snack. They are great with or without sauce. I didn’t quite figure out if Italian rice balls were made with a stickier [cheaper] rice or that my rice making skills were the culprit, but I found these were not so easy to make. Plus the rice was a leftover, perhaps freshly cooked, warm rice would stick together more willingly, but boy I am glad I tried this recipe, because it was delicious, especially the following day. This just moved into my comfort food category and I will be looking forward to making it again. “Don’t crowd the fry pan”, no kidding, I had several balls fall apart on me.
Italian Rice Balls
2 cup cooked rice
1/3 cup grated Parmesan cheese
finely chopped parsley
1 tsp salt
1-1/2 cups fine breadcrumbs
oil for frying
You don't need a lot of oil to fry these. But most definitely, don't crowd the pan like this. From this batch I had 4 rice balls fall apart.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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