Italian Rice Balls Recipe

Rice: The base of the recipe, providing a starchy and filling component.

Parmesan cheese: Adds a sharp, nutty flavor to the rice mixture.

Mozzarella cheese: Melts inside the rice balls, creating a gooey center.

Eggs: Help bind the rice mixture together.

Breadcrumbs: Create a crispy coating on the outside of the rice balls.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

Vegetable oil: Used for frying the rice balls until they are golden brown and crispy.

When forming the rice balls, make sure your hands are slightly damp. This will prevent the rice mixture from sticking to your hands and help you shape the balls more easily. Additionally, pressing the mozzarella cube firmly into the center of the rice ball ensures that it stays in place during frying, giving you that perfect gooey center.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• cubed mozzarella cheese - Substitute with cubed provolone cheese: Provolone melts well and has a slightly sharper taste.

• beaten eggs - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg; this works as a binding agent for a vegan option.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter and crispier texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the Italian rice balls to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled rice balls in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Transfer the baking sheet to the freezer and freeze the rice balls for about 1-2 hours, or until they are firm. This initial freezing helps maintain their shape.

• Once the rice balls are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen rice balls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat the rice balls in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the rice balls for 10-12 minutes, shaking the basket halfway through.

• If you prefer to reheat them on the stovetop, heat a small amount of vegetable oil in a frying pan over medium heat. Fry the rice balls for 3-4 minutes per side, or until they are heated through and crispy.

• For storing in the refrigerator, place the cooled rice balls in an airtight container. They can be stored in the fridge for up to 3 days.

• To reheat refrigerated rice balls, preheat your oven to 350°F (175°C). Place the rice balls on a baking sheet and bake for 10-15 minutes, or until they are heated through.

• You can also reheat refrigerated rice balls in the microwave. Place them on a microwave-safe plate and heat on high for 1-2 minutes, or until they are heated through. Note that this method may not retain their crispiness as well as other methods.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Italian rice balls on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the rice balls with a bit of olive oil to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and the outside is crispy.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the Italian rice balls in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat; cook for an additional 2-3 minutes if necessary.

• Stovetop Method

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the Italian rice balls in the skillet, making sure not to overcrowd them.
  3. Fry for 2-3 minutes on each side, or until they are heated through and the exterior is crispy.
  4. Remove and drain on paper towels before serving.

• Microwave Method

  1. Place the Italian rice balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If they are not heated through, continue microwaving in 30-second increments until warm. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: A large container used to combine the cooked rice, parmesan cheese, beaten eggs, salt, and pepper.

• Measuring cups: Essential for accurately measuring the rice, parmesan cheese, and breadcrumbs.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Handy for beating the eggs until they are well combined.

• Cutting board: Provides a stable surface for cubing the mozzarella cheese.

• Knife: Used to cut the mozzarella cheese into small cubes.

• Plate: Useful for holding the breadcrumbs while you coat the rice balls.

• Frying pan: A large pan needed to heat the vegetable oil and fry the rice balls.

• Slotted spoon: Ideal for removing the rice balls from the hot oil and allowing excess oil to drain.

• Paper towels: Placed on a plate to drain the fried rice balls and absorb excess oil.

• Tongs: Useful for turning the rice balls in the hot oil to ensure they cook evenly on all sides.

Prepare ingredients in advance: Measure and prepare all ingredients like cooked rice, parmesan cheese, and mozzarella cheese ahead of time to streamline the process.

Use a cookie scoop: To ensure uniform rice balls, use a cookie scoop to portion out the rice mixture before shaping.

Preheat oil: Start heating the vegetable oil while you are forming the rice balls to save time.

Batch frying: Fry multiple rice balls at once, but avoid overcrowding the pan to ensure even cooking.

Prepare a draining station: Set up a plate with paper towels nearby to quickly transfer the fried rice balls and drain excess oil.