Cheesy Rice Balls

I actually would like to name it "arancini" which is Italian rice balls, I don't know if I'm allowed. I didn't use risotto rice, I used my leftover jasmine rice 😉 Whatever, I just like to name it "cheesy rice balls" and it's delicious! Do not throw your leftover rice, make these balls to be in your picnic snack box.

Cheesy Rice Balls (Photo credit : Veronica)
Cheesy Rice Balls (Photo credit : Veronica)

Cheesy Rice Balls

Makes 12 balls

Ingredients :
400 gr cooked white rice
200 gr grated cheese (I use Gouda cheese)
½ onion, mince
50 gr pancetta/bacon cubes
50 gr peas
2 tbsp olive oil
100 ml chicken stock
1 egg
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
salt and pepper to taste
frying oil

Coating :
some flour
1 egg, whisk
some bread crumbs

Steps :
Into a skillet over medium high heat, add in olive oil and onion. Saute onion until fragrance then add in bacon and peas. Stir them for a while.

Add in the cooked rice, chicken stock, oregano, basil, parsley, salt, pepper and grated cheese. Mix them well. Turn off the heat.

Transfer the rice mixture into a bowl. Set to cool. When it cooled down, add in the egg, then mix again until combined.

Divide the mixture into 12 (or use an ice cream scoop with 5 cm diameter). Take a part of the mixture, shape it into a ball with hand, coat it with flour, dip it into the egg then coat with bread crumbs. Repeat this process until all rice balls are coated.

Prepare a frying pan over medium high heat. Add in frying oil, wait until the oil is hot enough (Sprinkle a small amount of bread crumbs to know if the oil is ready). Fry coated rice balls until golden brown, do it in batches to keep the oil in proper temperature. Drain onto paper towel to remove excess oil.

Serve immediately. Marinara Sauce is recommended as dipping sauce 😉

Recipe by Veronica

 

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