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Arancini di Riso or Rice Balls are one the most delicious dishes I have discovered while traveling. They are basically stuffed rice balls coated with bread crumbs and then deep fried. They are usually filled with ragu or mozzarella cheese, and a vegetable like peas or greens if you wish. I did a very simple version to simplify the recipe so that you can try at home.
Rice Cheese Balls (Arancini)
Ingredients:
1 bowl of cooked rice about 250g
2 eggs
1 cup bread crumbs
Handful coriander
1 teaspoon garlic paste
200g cheddar Cheese (grated)
Salt to taste
Enough oil for frying
1 sauce pan of Tomato concusse (recipe below)
Chop the coriander and put in the rice, add garlic, salt and black pepper, mix well as you mash the rice with your hands to make it sticky.
Wet your hands with water, flatten a portion of the rice on the palm of your hand and make a hollow fill with cheese and mold it into a ball using both your hands to get a perfect round shape, repeat the process with rest of the rice and cheese.
Once you are done with making the balls set aside.
In a separate bowl, break the eggs and beat them, take the balls and coat them with the eggs then roll them over the bread crumbs.
In a deep frying pan with oil over medium heat, fry the rice balls until golden brown about 2-3 minutes. Once browned, place over a serviette to get rid of excess oil and serve with tomato concusse on the side and sprinkle some extra cheese on top as a garnish.
To make tomato concusse you will need
4 tomatoes cut into wedges
100g tomato paste
1 teaspoon garlic ginger paste
1 onion roughly cut
1 tablespoon oil
Juice of 1 lime
1 teaspoon while black pepper
1 teaspoon turmeric powder
Handful of coriander leaves
Salt to taste
Blend the tomatoes, black pepper, coriander until smooth
In a hot pan with oil, fry the onions until golden brown, add the garlic ginger paste, turmeric then pour in the blended tomato mixture,cook for 5 minutes then add in the tomato paste and lime juice, adjust seasoning with salt and cook until thick. ?
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