Deep Fried Rice Balls
Serving Size / Yield
- 2 C instant rice
- 3 C water
- 2 Tbs unsalted butter
- 1 tsp salt
- 4 eggs; beaten
- 1 Tbs dried parsley
- 1/4 C shredded parmesan cheese
- 1 tsp paprika
- Bread Crumbs
In a large enough saucepan, add in the rice, butter, salt and pepper and bring it to a boil. Bring the heat down, cover it with a lid and let it simmer for about 10-15 minutes until the rice is completely cooked.
After the rice is left to cool for a little while, transfer it into large mixing bowl. Add in the dried parsley, eggs, cheese and paprika. Stir until all the ingredients are well mixed. Cover the bowl with some cling wrap and let it sit in the refrigerator for 20 minutes.
Meanwhile prepare a separate bowl of bread crumbs and prepare a pot for deep frying.
After 20 minutes, take a handful of the rice mixture and roll into a ball, coat it with the bread crumbs and carefully lower it into the oil.
Fry the rice balls for about 2-3 minutes or until outer layer is golden brown,
Once it is done, lay the rice balls on a paper towel to absorb the excess oil.
Plate and serve with a side of marinara sauce.