Jasmine Arancini Rice Balls Image
  • Jasmine Arancini Rice Balls Image Jasmine Arancini Rice Balls Image
  • Jasmine Arancini Rice Balls Image Jasmine Arancini Rice Balls Image
  • Jasmine Arancini Rice Balls Image Jasmine Arancini Rice Balls Image
  • Jasmine Arancini Rice Balls Image Jasmine Arancini Rice Balls Image
  • Prep Time

    1 hr 20 mins
  • Servings

    4 Servings

Jasmine Arancini Rice Balls

Ingredients

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Steps


  • In a separate bowl, combine pine nuts, mozzarella, fontina and parsley in a bowl and set aside
  • Beat the eggs in a large bowl, then stir in the cooked rice, parmesan and 2/3 cups of the breadcrumbs – shape the mixture into sixteen 1 ½ in balls
  • Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball and add 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and put in a baking sheet. Loosely cover and refrigerate for at least an hour
  • Heat ½ vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F
  • Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes
  • Remove with a slotted spoon and drain on a paper towel; season with salt

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