This delicious take on rice and the chance to reinvent a constant leftover opened up a brand new possibility. I cook rice often, Olivia has it with her crispies and sautéed carrots.
Serve it as a
side or as a snack. They are great with or without sauce. I admit rice balls are
not easy to make from leftover rice. Arborio rice would stick together much more
willingly, but boy I am glad I tried the recipe, because it’s delicious,
especially the next day. Rice balls just moved into my comfort food category
and I will be looking forward to making it again. Just don’t crowd the fry pan.
ITALIAN RICE BALLS
2 cup cooked rice
2 eggs
1/3 cup grated Parmesan cheese
finely chopped parsley
Italian seasoning
1 tsp salt
1-1/2 cups fine breadcrumbs
oil for frying
- 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.
You don't need a lot of oil to fry these. But most definitely, don't crowd the pan like this. I had 4 rice balls fall apart.
