ITALIAN RICE BALLS
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
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!
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
ITALIAN RICE BALLS
This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.
Nutrition Facts :
DEEP-FRIED RICE BALLS
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
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.
ITALIAN RICE BALLS
These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.
Provided by VINCE JONES
Categories Side Dish Rice Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
- Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
- Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
- In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g
DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
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.
RICE BALLS
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
CHEESY RICE BALLS
Soothe the after-school appetite with these scrumptious cheesy bites as seen in the publication, Walmart Live Better. These bite-sized balls are perfect for any little hands that want to help in the kitchen - plus the cheesy centre offers a fun surprise. Such a tasty treat for the kids will also be a guilty pleasure for mom and dad.
Provided by Mary Jenny
Categories Rice
Time 1h
Yield 1 balls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
- Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
- Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
- Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.
Nutrition Facts : Calories 344.1, Fat 8.3, SaturatedFat 2.5, Cholesterol 38.3, Sodium 366.7, Carbohydrate 56.4, Fiber 2.1, Sugar 0.4, Protein 9.2
KOREAN RICE BALLS (JUMEOKBAP) RECIPE BY TASTY
This dish literally translates to "fist rice." It's a super easy, kid-friendly dish that is packed with umami and savory flavors. We dare you to try and eat just one-it's hard!
Provided by Jasmine Pak
Categories Snacks
Time 50m
Yield 12 balls
Number Of Ingredients 13
Steps:
- Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
- Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
- Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
- Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
- In a large bowl, combine the cooked rice, furikake, remaining ½ tablespoon soy sauce, remaining ½ teaspoon sesame oil, and ¼ teaspoon kosher salt and mix until well combined.
- Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
- Shape the rice balls: Scoop ¼ cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
- Garnish the rice balls with sesame seeds and furikake.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams
KIMCHI FRIED RICE BALLS RECIPE BY TASTY
Leftover rice? Kimchi in the fridge? Lucky you! Roll kimchi fried rice into jumeok (fist) balls, fun! Who doesn't love spherical foods? Feel free to use one kind of rice or a combination-our favorite is a mix of short-grain white rice and sweet rice.
Provided by Lauren Lee
Categories Sides
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render.
- Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned.
- Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes.
- With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice.
- Garnish with more gim and sesame seeds and serve with nori sheets, if desired.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram
ONIGIRI - JAPANESE RICE BALLS
Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
Provided by Li Shu
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
- Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g
More about "rice balls recipes"
ARANCINI DI RISO: SICILIAN RICE BALLS - CHRISTINA'S CUCINA
From christinascucina.com
ARANCINI (ITALIAN RICE BALLS) - COPYKAT RECIPES
From copykat.com
RICE BALLS (LEFTOVER RICE RECIPE) | BEYOND KIMCHEE
From beyondkimchee.com
FRIED RICE BALLS - REAL FOOD BY DAD
From realfoodbydad.com
RICE BALLS | DONNA HAY
From donnahay.com.au
10 BEST ASIAN RICE BALLS RECIPES | YUMMLY
From yummly.com
10 BEST BAKED RICE BALLS RECIPES | YUMMLY
From yummly.com
ARANCINI RICE BALLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY CHEESY RICE BALLS RECIPE - THE REBEL CHICK
From therebelchick.com
FRIED RICE BALLS MADE WITH CUBAN ARROZ CON POLLO IS A ... - BEAN …
From beantrain.com
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE
From okonomikitchen.com
ARANCINI (RICE BALLS) WITH MARINARA SAUCE - JUST A TASTE
From justataste.com
GLUTINOUS RICE BALLS 糯米糍 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
CUBAN RICE BALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESY RICE BALLS USING LEFTOVER RICE(ARANCINI) - SPICE BANGLA
From spicebangla.com
RISOTTO RICE BALLS (ARANCINI) - CULINARY GINGER
From culinaryginger.com
BAKED ITALIAN RICE BALLS EASY BAKED ARANCINI FROM YOUR OVEN
From foodtravelist.com
STICKY RICE BALLS RECIPE - JENNA HELWIG
From jennahelwig.com
ITALIAN RICE BALLS {SICILIAN ARANCINI} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
CLASSIC SICILIAN ARANCINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED RICE BALLS - LIDIA
From lidiasitaly.com
12 BEST ONIGIRI FILLINGS (POPULAR FILLINGS FOR JAPANESE RICE BALLS)
From izzycooking.com
THE BEST GLUTEN-FREE RICE BALLS RECIPE | GLUTEN-FREE FOODEE
From glutenfreefoodee.com
3 JAPANESE RICE BALLS RECIPES | HOW TO MAKE ONIGIRI AND OHAGI
From bitemybun.com
LEFTOVER RICE BALLS - SKILLET FRIED LEFTOVER RICE RECIPE | VIRAL RECIPES
From viralrecipes.com
SUPER EASY JAPANESE ONIGIRI RICE BALLS RECIPE - MRS5COOKBOOK
From mrs5cookbookrecipes.com
SIMPLE RICE BALLS : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
CHEESY ITALIAN ARANCINI BALLS {ITALIAN RICE BALLS} - MESS FOR LESS
From messforless.net
RECIPES – RICE BALL
From riceball.com
ARANCINI (ITALIAN RICE BALLS) - HOW TO FEED A LOON
From howtofeedaloon.com
RICE BALLS RECIPE FROM TOP CHEF ANTONIA LOFASO - RACHAEL RAY SHOW
From rachaelrayshow.com
SICILIAN ARANCINI RECIPE: EASY HOMEMADE RICE BALLS - MY PERSONAL …
From mypersonalsicily.com
CHOCOLATE RICE BALLS 朱古力湯圓 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
CHOCOLATE PEANUT BUTTER BALLS WITH RICE KRISPIES - EATING ON A DIME
From eatingonadime.com
SICILIAN RICE BALLS WITH MUSHROOMS AND PEAS - FORKS OVER KNIVES
From forksoverknives.com
BAKED ITALIAN RICE BALLS (ARANCINI) - VEGAN + GLUTEN FREE
From cearaskitchen.com
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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #snacks #rice #easy #potluck #dinner-party #picnic #brown-bag #pasta-rice-and-grains #to-go
You'll also love