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Rice Balls (arancini)

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Eggs, Dairy Italian Rice 4 Servings

INGREDIENTS

1 1/2 c Raw rice, regular rice not
minute rice
3 1/4 c Cold water
2 Bouillon cubes, I use Knorr
vegetarian beef is also
OK
1 Pat butter
1/2 lb Lean hamburger
2 up to
3 Eggs, whisked with a fork
2 T Melted butter
1 c Shredded cheddar cheese
1/2 c Parmesan or romano cheese
grated
Salt, pepper to taste
Flour
Egg wash, 1 egg to 1 tbs.
water
Bread crumbs, plain
Oil for deep frying

INSTRUCTIONS

These are a favorite in my family. I adapted the recipe from an old
Italian recipe for Arancini. It is not as complicated as it sounds,
but you have to follow the directions rather closely.  Put the rice in
a heavy bottom saucepan, and add cold water, bouillon  cubes, and the
pat of butter. Bring to a boil over high heat.  Immediately, give one
stir and cover. Turing the heat to low. (As low  as possible) Leave the
pan on the burner for 20 minutes without  stirring or opening the pan.
After 20 minutes, open pan, and fluff  rice with a fork. Rice for this
dish should be slightly sticky. If  rice is too dry or fluffy, add a
tablespoon of water, and place back  on low heat for a few more
minutes. When rice is thoroughly cooked  and sticky, let covered pan
cool to room temperature.  While rice is cooling, cook hamburger in an
open frypan until it is  thoroughly cooked. Crumble cooked hamburger
finely. Drain cooked  hamburger in a colander and discard fat.  Mix
cooled rice, hamburger, cheeses, and melted butter. Taste mixture  and
correct seasonings by adding salt and pepper to taste. (I use a  lot of
pepper, some people add a little oregano here.) Add beaten  eggs, and
then mix thoroughly. You want the mixture to be about the  consistency
of play dough, albeit lumpy.  Mold the mixture into small balls, about
1-1/2 inches in diameter.  You will need to have wet hands to do this.
If you've ever made  meatballs, the process is similar, but you kind of
have to press the  rice to make it hold together. Let the finished
balls sit out for 15  minutes or so to firm up.  Roll the rice balls in
flour, then egg wash, then breadcrumbs. Again,  let sit out for a few
minutes for the coating to firm up on the rice  balls.  Preheat oil in
deep fryer to 300 - 325 degrees. Fry the rice balls a  few at a time,
until very lightly colored. Place fried rice balls on  cookie sheet,
sprayed with Pam. When all the rice balls are fried,  bake in a 350
oven for 20 minutes or so. This is to make sure that  the egg is
completely cooked, and to prevent salmonella poisoning.  Rice balls can
be refrigerated for 3 - 4 days, and served warm. A  little tomato sauce
on the side for dipping is very good, too.  BTW, this is not as much
work as it appears to be. Cooking the rice is  largely unattended, and
a batch normally takes me an hour, once the  rice is cool.
KATHYNV@WORLD.STD.COM  (KATHY NICKLAS-VARRASO)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 653
Calories From Fat: 252
Total Fat: 28.7g
Cholesterol: 82.3mg
Sodium: 1918.1mg
Potassium: 324.4mg
Carbohydrates: 61.8g
Fiber: 2.1g
Sugar: <1g
Protein: 34.9g


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