So who's up for some... I am. I haven't had these in decades like seriously. After I had tried them I have tried to make em myself but it's just not happening. I will start trying them again now that i have more years on me so i see myself to be more wiser, lol. The times I did try to make them I only added cheese and the taste was way off, nothing like the ones I tasted. I just looked them up and seen all the different add in and they look amazing. The last and only time I ever had them was when the Twin Towers were still up and I was working in Century 21. The restaurant was on the first floor and my best friend and I went after work. She was invited by one of the chefs who apparently shopped at Century 21. It was really an amazing restaurant and the rice balls were delicious.
I will try adding artichoke, spinach, chicken and of course mozzarella, but of course they will be individually filled in. I'm hoping they all come out good especially the artichoke ones and a touch of marinara sauce drizzled over them, yum. I love artichoke, especially on my pizza.
The making takes 1hour and 40mins. These are the ingredients:
1⁄3 cup grated parmesan cheese
1⁄4 teaspoon fresh ground black pepper
1⁄2 teaspoon salt, to taste (recipe originally called for 1 tsp)
1 cup uncooked white rice
1 1⁄2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1⁄2 cup mozzarella cheese, in cubes (optional)
And this is how you prepare them: (which I will follow myself)
In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
Pour bread crumbs into a shallow dish.
Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
If you have prepared Italian rice balls and went about it differently and in a much simpler way in doing so, please care to share, it will be so cool to try different ways and even different ingredients that I did not mention previously.
Thank you for tuning in and taking a moment to review my blog. Hope you enjoyed this small piece of information and look forward to comments.