Cheese-Filled Rice Bites (Print Version)
# Ingredients:
→ For the Rice Balls
01 -
2 cups of already-cooked rice, let it cool before using
02 -
2 cups of ricotta cheese
03 -
1 cup of freshly shredded parmesan cheese
04 -
Half a pound of mozzarella, diced into small chunks
05 -
1 teaspoon of table salt
06 -
Half a teaspoon of ground black pepper
07 -
A quarter teaspoon of dried thyme
08 -
A pinch of red chili flakes, optional for a bit of heat
09 -
3 cups of vegetable or canola oil for frying
→ For the Coating
10 -
3 eggs, whisk them lightly
11 -
Three-quarters of a cup of plain flour
12 -
1 teaspoon of salt
13 -
Half a teaspoon of black pepper
14 -
2 cups of breadcrumbs, you can use seasoned or plain ones
# Instructions:
01 -
In a big bowl, throw in the rice, ricotta, parmesan, mozzarella, salt, pepper, thyme, and chili flakes (if you’re using them). Combine everything until it’s sticky enough to roll into balls. If it seems too dry and crumbly, mix in a bit more ricotta until it holds.
02 -
Cover a baking sheet with parchment. Scoop a handful of the mix, roll it into a ball about golf ball-sized, and gently set it onto the sheet. Keep going until all the mix is used up.
03 -
Wrap the baking sheet with plastic wrap and let the balls sit in the fridge for half an hour or up to six hours before coating them.
04 -
Set up three bowls. First bowl: beaten eggs. Second bowl: flour, salt, and pepper mixed together. Third bowl: breadcrumbs, ready to go.
05 -
Take your chilled balls out of the fridge. Grab a second baking sheet and line it with parchment. Dip each ball into the seasoned flour, shaking off any excess. Then roll it around in the eggs, and finally coat it all over in breadcrumbs so it’s entirely covered.
06 -
Pour some oil into a sturdy pot, enough so it’s about an inch deep. Warm it over medium heat till it hits 350°F. Look for small bubbles forming, but don’t let it start smoking. Set aside plates lined with paper towels to drain the cooked food later.
07 -
Place a few of the rice balls into the hot oil, cooking each side for 2-3 minutes. Don't crowd the pot; stick to a batch of 6 at a time. If they brown too quickly, lower the heat and let the oil cool a bit before frying more.
08 -
Once the arancini are golden and crispy, take them out of the oil and set them on paper towels to drain. Let them cool down a few minutes, then dig in! Don’t forget to serve with marinara for dipping.
# Notes:
01 -
Keep the oil temperature around 350°F to fry them perfectly
02 -
You can prep these ahead of time and stick them in the fridge before frying
03 -
This recipe is an awesome idea if you’ve got leftover risotto