Italian Rice Balls

A white bowl lined with a paper towel holds golden-brown falafel balls, placed on a gray surface with a striped white and gray cloth underneath.

Print Recipe

5 from 1 vote

Prep Time45

Cook Time5

Total Time50

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: Itailan Rice Balls, italian rice balls recipe, Rice Balls Italian

Servings: balls

Equipment

1 deep fryer or a large, deep frying pan

Ingredients

2 cups vegetable oil for frying, or less if you are using a frying pan
2 cups arborio rice
4 eggs
2 cups water
2 cups unsalted chicken stock
1½ cups parmigiano reggiano finely grated
3/4 cup seasoned Italian breadcrumbs
1/3 cup fresh Italian parsley finely chopped
1 tsp salt
1 tsp garlic powder

Instructions

Rinse the Arborio rice thoroughly under cold water, then add it to a medium-sized pot along with the water and chicken stock. Bring to a boil, then cover, reduce the heat to low, and simmer until the rice is tender and all of the liquid has been absorbed.
Once cooked, remove from the heat and set aside to cool completely before continuing with the recipe.
Sammy's tip: cooking times and liquid ratios can vary slightly between brands, so refer to the package instructions for best results.
Add the seasoned breadcrumbs to a medium-sized bowl and set aside. These will be used to coat the rice balls just before frying.
Crack the eggs into a small bowl and beat until well combined. Add the cooked rice to a large mixing bowl, followed by the beaten eggs, shredded Parmigiano Reggiano, fresh Italian parsley, salt, and garlic powder.
Using your hands, thoroughly mix the ingredients together, repeatedly squeezing and pressing the rice mixture between your hands. Continue mixing for about 5 minutes, or until the rice begins to break down and the mixture holds together easily.
Sammy's tip: really work the mixture with your hands—the goal is to break down the rice slightly, which will help the rice balls hold their shape.
Once everything is mixed well, and you can roll the rice into a ball without them being too sticky, you can begin to form into balls.
Using a ¾-inch cookie scoop, portion out the rice mixture to ensure the rice balls are similar in size. Roll each portion between the palms of your hands to form a smooth, round ball. Once all of the rice balls have been formed, coat them one at a time in the seasoned breadcrumbs, making sure they are evenly coated on all sides.
Sammy's tip: To keep things less messy, use one hand to place each rice ball into the breadcrumbs and your other hand to scoop and press the breadcrumbs around the ball. This will help keep one hand clean and prevent the breadcrumbs from clumping.
Add the oil to a deep fryer or large, deep frying pan. If using a frying pan, add enough oil so that the rice balls will be about 80% submerged once added.
Heat the oil, then carefully add the rice balls, working in batches to avoid overcrowding the pan. Fry for 4–6 minutes, turning as needed, until evenly golden brown and crispy on all sides.
Garnish with a light sprinkle of salt, allow to cool slightly then enjoy.

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