Best Left Over Rice Balls Recipes
ARANCINI (RICE BALLS) WITH MARINARA SAUCE
Bring the oil to a boil for classic Italian arancini (rice balls) stuffed with mozzarella and served with marinara sauce.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 7
Steps:
- Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
- Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
- Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
- Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
- Serve the arancini warm with a side of warm marinara sauce.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 384 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN RICE BALLS - LEFTOVER RICE
This is a great recipe for leftover aborio rice. I used Recipe #77050. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes!
Provided by Rita1652
Categories Rice
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix chilled rice, eggs, and peas together.
- Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
- Place flour, egg and breadcrumbs into 3 separate bowls.
- Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
- Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
- Serve with a tomato sauce.
LEFT OVER RICE BALLS
We went to our favorite Italian restaurant, the app of the day was italian rice balls never heard of them so of course we had to get them, they were delish. Well I thought hmm I can do this with left over rice I had in my fridge, here is what I came up with, my family loved it, I baked rather than fried them since we try...
Provided by Judy Wisniewski
Categories Other Appetizers
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. pre heat oven to 450 degrees place a cooling cookie rack over top of a cookie sheet and spray with pam, this will allow the heat to cook evenly around the balls and keep the balls crisp.
- 2. In a bowl mix the rice, cream cheese, cheddar cheese, 1 egg, garlic powder and seasoned salt ( you can season anyway you wish this was my preference) the cream cheese is needed to have to keep the rice together.
- 3. in a dipping bowl whisk the second egg with water to make an egg wash, in another dipping bowl add the bread crumbs
- 4. Make the rice mixture in to balls similar to the size of a meatball, dip in the egg wash and roll in the breadcrumbs, place on the prepared cookie sheet continue until all the mixture is used, depending on the size we got 7 rice balls out of the mixture.
- 5. bake at 450 degrees for about 45 mins or until golden brown, be careful they will be hot inside. ENJOY!!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love