Fried Stuffed Rice Balls Recipes

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FRIED STUFFED RICE BALLS



Fried Stuffed Rice Balls image

Categories     Cheese     Mushroom     Rice     Appetizer     Fry     Cocktail Party     Mozzarella     Deep-Fry     Party     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 light lunch or dinner servings

Number Of Ingredients 8

3 cups chilled mushroom risotto
12 (1/2-inch) cubes mozzarella (about 1 oz total)
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs (not seasoned)
About 8 cups vegetable oil for frying
Special Equipment
a deep-fat thermometer

Steps:

  • Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
  • Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
  • Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, 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 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)



DeFalco's Italian Arancini (Rice Balls) image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield about 11 Arancini

Number Of Ingredients 15

2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmesan
1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish

Steps:

  • Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
  • In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
  • Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  • Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
  • Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
  • Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

DEEP-FRIED RICE BALLS



Deep-Fried Rice Balls image

My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 10

4-1/2 cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1-3/4 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

STUFFED RICE BALLS " ARANCINE"



Stuffed Rice Balls

Marvelous rice balls stuffed with meat ragu and deep fried. Delicious and worth the trouble. This inspiration comes from the splendid Lidia Matticchio Bastianish.

Provided by Vontrottzu

Categories     Short Grain Rice

Time 1h35m

Yield 6-10 serving(s)

Number Of Ingredients 21

1/4 cup extra virgin olive oil
1 lb ground beef
1/2 cup chopped onion
salt
1/4 cup grated carrot
1/4 cup finely diced celery
1 (14 ounce) can Italian plum tomatoes (preferably San Marzano with juice and crushed)
1 teaspoon tomato paste
1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon chili pepper flakes
1 cup frozen peas
5 cups chicken stock
2 tablespoons extra virgin olive oil
2 cups short-grain rice (like Arborio)
4 large eggs
2 cups grated parmesan cheese
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs
2/3 cup vegetable oil
1/3 cup olive oil, plus extra
olive oil, for frying

Steps:

  • Make the Ragu up to 3 days in advance. Heat 1/4 cup olive oil in 3 quart sauce pan over medium heat. Crumble the meat and add the onions. Cook stirring often, until the water given off is evaporated and the meat and onion begin to brown, about 10 minute.
  • Season the meat and onion lightly with salt. Stir in the carrots and celery and continue cooking until vegetables are tender, about 10 minutes. Stir in the tomatoes, the tomato paste, red pepper and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened about 30 minutes. If the sauce begins sticking to the pan at any time add a few tablespoons of water. Stir in the peas and cook until tender, about 10 minutes. The finished ragu should be dense and reduced. Remove and cool to room temperature.
  • WHILE THE RAGU IS COOLING MAKE THE RICE. Bring the stock and 2 tablespoons olive oil to a boil in a 3 quart sauce pan. Stir in the rice and return to the boil, then adjust heat to a simmer. Cook the rice uncovered until tender but firm about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When rice is cool scrape into a mixing bowl and beat in the four eggs and the grated Parmesan cheese.
  • Take a handful, about 1/3 cup of the cooled mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of ragu. Work the rice ball until it is completely encloses the ragu, and reform the rice into a firm ball. Continue forming arancine with the remaining rice and ragu.
  • Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on the other, in an even layer.
  • Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour . Roll the rice balls in the beaten egg to coat, allowing any excess to drip back into the bowl. Finally roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
  • If you would like to serve the balls hot, heat the oven to 200°F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and the olive oil into a deep skillet. Insert a deep frying thermometer and heat the oil to 375°F If working without a thermometer the oil around the rice ball must simmer and give a steady sizzle. Don't cook too hot, adjust heat as needed.
  • When the oil comes to temperature, carefully slip about 1/3 of the rice balls into the oil. Fry turning with tongs and slotted spoons until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel lined baking sheet and keep warm in oven. Fry the remaining balls. The arancine can be served warm or at room temperature.

Nutrition Facts : Calories 1387.2, Fat 80.7, SaturatedFat 19.7, Cholesterol 298.2, Sodium 1224.9, Carbohydrate 111.4, Fiber 6.3, Sugar 10.1, Protein 51.6

ITALIAN RICE BALLS



Italian Rice Balls image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h40m

Yield 20-24 balls, approx

Number Of Ingredients 10

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

STUFFED RICE BALLS



Stuffed Rice Balls image

Provided by Lidia Matticchio Bastianich

Categories     Bread     Sauce     Rice     Side     Fry     Simmer     Boil

Yield makes about 20 rice balls

Number Of Ingredients 23

For the Ragù
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup chopped onion
Salt
1/4 cup grated carrots
1/4 cup finely diced celery
One 14-ounce can Italian plum tomatoes (preferably San Marzano) with juice, crushed
1 teaspoon tomato paste
1/2 teaspoon crushed hot red pepper
1 cup fresh or frozen peas
For the Rice
5 cups Chicken Stock (page 74), canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups short-grain rice, such as Carnaroli or Arborio
4 large eggs
2 cups grated Pecorino Romano cheese
To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine, dry bread crumbs
2/3 cup vegetable oil
1/3 cup olive oil, plus extra for frying

Steps:

  • Make the ragù (up to 3 days in advance)
  • Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
  • Season the beef and onion lightly with salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are very tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragù should be dense and reduced. Remove and cool to room temperature.
  • While the ragù is cooling, make the rice
  • Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice, uncovered, until al dente-tender but firm-about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
  • Take a handful (about 1/3 cup) of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragù. Work the rice so that it completely encloses the ragù, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragù.
  • Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
  • Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
  • If you'd like to serve the rice balls hot, heat the oven to 200° F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375° F. (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches temperature, adjust the heat under the pot to maintain a steady temperature.
  • If you're not working with a thermometer, test the temperature of the oil by dipping a rice ball in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
  • When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls. The arancine can be served hot or at room temperature.

MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY



Mango-Stuffed Sticky Rice Balls Recipe by Tasty image

Here's what you need: sweet glutinous rice, water, mangoes, coconut cream, sugar, salt

Provided by Julie Klink

Categories     Desserts

Yield 22 rice balls

Number Of Ingredients 6

3 cups sweet glutinous rice, rinsed
3 ¾ cups water
3 mangoes
1 ¼ cups coconut cream, unsweetened
4 tablespoons sugar
1 teaspoon salt

Steps:

  • In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
  • On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
  • In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
  • Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
  • Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 25 grams

DEEP-FRIED CALIFORNIA ROLL RICE BALLS



Deep-Fried California Roll Rice Balls image

We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!

Provided by Phat-N-Sassy78

Categories     Sushi

Time 1h20m

Yield 5

Number Of Ingredients 12

10 ounces imitation crabmeat, chopped
1 medium avocado, diced
3 cups water
3 cups uncooked instant rice
1 (8 ounce) package cream cheese, softened
2 tablespoons soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups Italian-seasoned bread crumbs
1 cup canola oil for frying, or as needed
3 tablespoons mayonnaise
1 tablespoon Sriracha sauce

Steps:

  • Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
  • Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
  • When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
  • Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
  • Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 93.4 g, Cholesterol 63.6 mg, Fat 35.7 g, Fiber 5.9 g, Protein 19.9 g, SaturatedFat 12.4 g, Sodium 2201.8 mg, Sugar 5.7 g

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From plain.recipes


RICE BALLS RECIPE: HERE ARE THE STEPS TO COOK FRIED RICE BALLS AT …
2019-12-16 Directions. Mix rice and eggs in a large bowl. Stir till blended properly. Heat a large pan over medium-high heat. Add butter, onion, garlic, leaves of coriander, and dried thyme. When stirring, cook for 5 minutes. Add the tomato paste and stir for another 5 minutes.
From republicworld.com


ARANCINI RECIPE (FRIED RICE BALL STUFFED WITH CHEESE)
2020-03-25 Mix the shredded parmesan into the panko breadcrumbs. Beat an egg in a small bowl. Remove arancini from the freezer, and roll each arancino (singular arancini) in egg, then transfer and roll in the panko bread crumbs. Heat the oil in a large pot or a deep fryer, and heat until it reaches 350 degrees.
From foreignfork.com


FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO) - CRECIPE.COM
Ingredients. 1 cup Italian-style seasoned bread crumbs; 2 cups cooked and cooled risotto or short-grain rice, recipe follows; 1/2 cup Italian-style seasoned bread crumbs
From crecipe.com


STUFFED STICKY RICE BALLS (ZI FANTUAN) - CHINA SICHUAN FOOD
2017-04-12 Cook rice: add white rice, sticky rice and water in a rice cooker, choose rice procedure. Steam the rice: Pre-soak sticky rice and white rice in clean water in the previous day and then drain.Set up a steamer with a clean cloth, then spread the rice evenly and steam for 20 minutes. Prepare side ingredients: Cut Takuan into long strips (around 1 ...
From chinasichuanfood.com


FRIED STUFFED RICE BALLS RECIPE | EAT YOUR BOOKS
Fried stuffed rice balls from Saveur: Italian Comfort Food (page 25) by Saveur Magazine. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) saffron ...
From eatyourbooks.com


EASY CHEESY RICE BALLS RECIPE - THE REBEL CHICK
2014-12-13 Pour enough oil to fill heavy-bottomed pot about 5 inches. Heat over medium flame until oil is *375. In large mixing bowl, combine the rice, Parmesan and 1 egg. Get in there and use your hands like grandma did to completely combine mixture. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball.
From therebelchick.com


DEEP-FRIED CHEESY STUFFED RICE BALLS RECIPE | EAT SMARTER USA
The Deep-Fried Cheesy Stuffed Rice Balls recipe out of our category Cheese! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


10 BEST FRIED VEGETABLE BALLS RECIPES | YUMMLY
Sweet Corn & Pimento Cheese Arancini (Stuffed Rice Balls) Local Milk unsalted butter, panko, pimento cheese, diced yellow onion, salt and 15 more Fried Vegetable Fritters Vinosity
From yummly.com


10 BEST ASIAN RICE BALLS RECIPES | YUMMLY
2022-05-06 sugar, water, short grain rice, short grain rice, rice vinegar and 10 more Vegan Onigiri - Japanese Stuffed Rice Balls Green Evi lime, avocado, nori, edamame, toasted sesame seeds, black sesame seeds and 12 more
From yummly.com


FRIED CHICKEN RICE BALLS - MCCORMICK FOR CHEFS
Remove chicken from marinade. Add chicken to skillet; cook and stir 2 minutes. Reduce heat to medium. Add reserved marinade; cook 3 to 5 minutes longer or until chicken is browned and cooked through, turning frequently. To form the Rice Balls, wrap 1 chicken piece in 1 bok choy leaf. Scoop about 1/3 cup warm rice.
From mccormickforchefs.com


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