Homemade Rice Balls

T I P S:

•You can easily scale this recipe to make more as needed, but 1 cup of dry rice yields 15 medium sized rice balls.

•If you have time or are planning on making these I advance, I would recommend prepping the rice mixture a day before and letting it set in the fridge overnight.

•You can add shredded mozzarella directly to the rice mixture, or add a mozzarella cube/ball in the center of each rice ball as you are rolling them.

•You can add different fillings including but not limited to pancetta, prosciutto, peas, ground beef and top with marinara sauce and ricotta cheese.

Ingredients

• 1 cup dry white rice, rinsed

• 2.25 cups chicken broth

• 2 larg eggs

• 1/3 cup grated parmesan cheese

• 1/2 cup mozzarella cheese (see tips above)

• Avocado oil (or oil with high smoke point, suitable for frying)

• Seasoned bread crumbs

• Seasonings to taste: salt, pepper, basil, parsley

Instructions

1. To a mixing bowl, add eggs, grated parmesan cheese, and seasonings. Cover and set in the fridge.

2. In a saucepan, bring the chicken broth to a boil. Once boiled, add rice and cook until the rice is thoroughly cook and the liquid is mostly absorbed.

3. Add the egg mixture to the cooked rice mixture. Add shredded mozzarella cheese (or see note above). Set aside in the fridge until completely cool.

4. When you are ready to roll and fry your rice balls, heat a frying pan with about 1'“ oil and allow oil to heat up before adding your rice balls.

5. Use an ice cream scoop to scoop out even portions of the rice mixture, add any additional filling and roll into a ball. Roll into the bread crumbs until completely coated.

6. Transfer to the hot oil (be sure to evenly distribute and to not overcrowd the pan). Fry until the first half develops a golden brown color, then flip until the other half looks the same. Carefully remove from the hot oil and place on a wire cooling rack.