Pan Fried Rice Balls Filled with Cheese Recipe
Description:
A beloved classic from Italy, these Pan Fried Rice Balls, also known as Arancini, are a perfect blend of crispy exterior and a gooey, cheesy center. Made with flavorful jasmine rice, enriched with sweet corn and parsley, and filled with mozzarella cheese, these rice balls are sure to delight your taste buds. A versatile snack, you can add peas or other vegetables to the filling for extra flavor. These golden, crispy delights are perfect for any occasion, especially as a snack for kids who love cheesy treats.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 tablespoons |
| Unsalted Butter | 2 tablespoons |
| Onion (finely chopped) | 1 medium-sized |
| Jasmine Rice | 2 cups |
| Salt | 1 teaspoon |
| Sweet Corn | 1 cup |
| Parsley Leaves (finely chopped) | 1/4 cup |
| Parmesan Cheese (grated) | 1 cup |
| Mozzarella Cheese (cut into small cubes) | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Whole Eggs (beaten with a fork) | 3 |
| Whole Wheat Bread Crumbs | 1 cup |
| Oil (for deep frying) | As needed |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Instructions:
-
Prepare the Rice Mixture:
Start by heating extra virgin olive oil and unsalted butter in a heavy-bottomed pot over medium heat. Once the butter has melted, add the finely chopped onion. Sauté the onions for about 4-5 minutes until they turn soft and translucent. -
Cook the Rice:
Add the jasmine rice to the pot, stirring to coat it with the oil and butter mixture. Once the rice is well mixed, add 5 cups of water and 1 teaspoon salt. Cover the pot and cook the rice until all the water is absorbed and the rice is tender. This should take around 10-12 minutes. Stir in the sweet corn, cover the pot, and cook for another 5 minutes, ensuring the corn is heated through. -
Cool the Rice Mixture:
Allow the rice mixture to cool to room temperature. Once cooled, fold in the chopped parsley leaves and grated parmesan cheese. -
Shape the Rice Balls:
Take a small amount of the rice mixture in your hands and form it into a ball. Make a small indentation in the center of each rice ball and stuff it with a cube of mozzarella cheese, making sure the cheese is completely enclosed by the rice. Repeat this process for all the rice mixture. -
Coat the Rice Balls:
Set up a breading station with three bowls: one with all-purpose flour, one with the beaten eggs, and one with whole wheat breadcrumbs. First, roll each rice ball in the flour, ensuring it’s evenly coated. Then dip the rice ball in the beaten eggs and coat it in the breadcrumbs. Repeat this process for all the rice balls. -
Fry the Rice Balls:
Heat oil in a large skillet over medium heat. Once the oil is hot, carefully add the rice balls in batches, frying them until golden brown and crispy on all sides. This should take about 3-4 minutes per batch. Be sure not to overcrowd the pan to ensure even cooking. -
Serve:
Once fried, remove the rice balls from the skillet and place them on a paper towel to drain excess oil. Serve these delicious, crispy, cheesy rice balls with a side of classic marinara sauce or ranch dressing for dipping.
Tips:
- Additions: Feel free to add peas, mushrooms, or any other vegetables to the filling for more flavor and texture.
- Storage: Leftover rice balls can be stored in the fridge for up to two days. Reheat them in the oven or air fryer for the best crispy texture.
- Serving Suggestions: These rice balls make a great appetizer for parties, or a tasty snack for kids, paired with a fresh salad or a side of tomato soup.
These Pan Fried Rice Balls Filled with Cheese are a perfect addition to your recipe collection, offering a satisfying crunch and cheesy goodness with every bite. Whether served as an appetizer or a fun snack, they are sure to become a favorite at your table!
