Italian Rice Balls

Name: Italian Rice Balls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 2 cups uncooked long grain rice; 1 large egg, lightly beaten; 2 cups (8 ounces) shredded cheddar or Asiago cheese; 3 cups seasoned bread crumbs, divided; 1/3 cup minced fresh parsley; Oil for deep-fat frying; Marinara sauce or Alfredo sauce, optional

Total Time Prep: 20 min. Cook: 20 min.

Yield 6-8 servings

Test Kitchen Approved

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

Ingredients

2 cups uncooked long grain rice
1 large egg, lightly beaten
2 cups (8 ounces) shredded cheddar or Asiago cheese
3 cups seasoned bread crumbs, divided
1/3 cup minced fresh parsley
Oil for deep-fat frying
Marinara sauce or Alfredo sauce, optional

Directions

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.

Recipe Creator