Arancini Rice Balls
Serving Size / Yield
- 1 lb. instant rice
- 4 oz. fresh grated mozzarella
- 2 eggs
- 1 1/2 C bread crumbs
- 1 C all-purpose flour
- 1 Tbs. butter, chopped
Cook rice in salted water until soft. Drain well. Add mozzarella and ground black pepper and mix well. Let it cool.
Beat eggs in a bowl. In one plate, prepare breadcrumbs. In another, the flour. In a third, the mozzarella and butter mix until well combined. Take a spoonful of the cooled rice and spread it in your hand, add your filling in the middle and close the rice over the filling. Repeat with remaining rice, making about 12 to 15 rice balls.
Roll the balls in the flour, then in the egg and finally in the breadcrumbs. In a skillet, fry in hot vegetable oil until golden brown.