Brian Ochieng

Italian Rice Balls

Ingredients:

• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried basil or 1 tablespoon dried parsley
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
• 2 1/4 cups low sodium chicken broth or 2 1/4 cups water
• 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)

Directions:

1. 1
   In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
2. 2
   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.
3. 3
   Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
4. 4
   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.
5. 5
   Pour bread crumbs into a shallow dish.
6. 6
   Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
7. 7
   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.
8. 8
   Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
9. 9
   Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
10. 10
    Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!