Fried rice balls is a simple but delicious recipe, especially if you have children coming to visit.
It is a simple version of the traditional Italian Arancini.
You can also make them when you have risotto left over. They are suitable for gluten-free and vegetarian diets.
It was my Aunt Clementina’s speciality once she hit her 90s.
She was an excellent cook, but at that age, she couldn’t make any complicated recipes.
So Rice Balls is what she would bring to family reunions, to the delight of us all.
This post is sponsored by Riso Gallo
Simply add 2 eggs and 40 gr of parmesan to 500gr to a plain Risotto or a Risotto alla Milanese, roll into small balls and deep fry.
The key to its success is to use a quality rice, and with ‘Riso Gallo’ you cannot go wrong. (affiliate link)
They are one of the oldest Italian rice producers and the largest producer in Europe.
They have been operating since 1856, and their rice is available in most European supermarkets.
A drop of balsamic vinegar can bring a nice contrast to their crispy taste.
You can also make them with just boiled rice if you don’t have time, just add an extra egg.
If you don't have a deep fryer, I would suggest Magimix Pro 350 °F - Fryer (3 L, 1.1 kg, 3 L, Single, Stainless Steel, stand-alone). It was recommended on a cooking course at Rick Stein’s in Padstow, and it is on my wish list. (affiliate link)
You can find out more about it and more fried recipe here: Deep Fryer
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Rice Balls Recipe
- 30 gr butter
- 1 onion
- 500 gr Carnaroli Rice Riso Gallo
- 1.2 lt stock (chicken or vegetable stock)
- 40 gr parmesan cheese grated
- 2 eggs add 1 egg if you are just boiling the rice
- oil for deep frying
- 1 package saffron (optional)
- Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
- Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
- Proceed to cook as a risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time. Cook for 15 minutes.
- An easier option to consider is adding all the stock at once, and boil the rice for 15 minutes until the stock is completely absorbed. Keep it covered and add hot water if necessary.
- Once cooked, let it cool down at room temperature.
- Add the eggs. If you just boiled the rice add an extra egg.
- Roll into small balls and deep fry
- They can be served immediately, at room temperature or worm up in the oven for 10 minutes.
- A drop of balsamic vinegar can bring a nice contrast their crispy taste.
Fat 12 gr per serving
Carbohydrates 54 gr per serving
Cholesterol 60 mg
Proteins 9 gr per serving
Sugar 1 gr per serving
Sodium 146 mg per serving