Sicilian Rice Balls

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup Arborio rice, Chinese sticky rice or other short-grain rice*
3 lg. eggs
1/4 cup grated romano cheese**
3 tbsp. finely minced fresh parsley
1/4 cup homemade tomato sauce
Salt and freshly ground pepper, to taste
1/4 cup diced mozarella cheese
1/2 cup (approximately 2 oz.) diced prosciutto or ham
2 cups fresh breadcrumbs, toasted
Peanut oil for deep-frying

INSTRUCTIONS

In a saucepan bring 2-1/2 cups water to a boil. Add the rice and cook for 15 minutes. The rice should still be quite firm. Drain and transfer to a bowl. Lightly beat 1 of the eggs and add to the rice, along with the grated cheese, parsley, 2 tbsp. of the tomato sauce, and salt and pepper. Mix well. Chill the mixture in the refrigerator for approximately 15 minutes.

In another bowl mix the mozarella cheese, prosciutto or ham, and the remaining 2 tbsp. tomato sauce. With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1-1/2 tbsp. of the mozzarella mixture. Reshape and smooth the balls to enclose the filling.

In a shallow dish beat the 2 remaining eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat well. Roll the balls in bread crumbs to coat evenly. Then let them dry on a plate for approximately 45 minutes.

In a deep-fryer or deep heavy pan, heat peanut oil to 375°F. Fry the balls until they are golden brown on all sides. Drain on brown paper and serve immediately with lemon wedges or the fresh tomato sauce.

CHEF COMMENTS

*Don't use long-grain, as it won't hold together.

**Source says pecorino is best but I've never been able to afford it to find out!

Tagged: italian, riceballs add tags

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