Rice balls: the recipe for a delicious and crunchy appetizer

He rice balls They are a delicious and fragrant snack, perfect to serve as antipasti during a dinner with friends or take to the table inappetizer along with a glass of bubbles.

Unlike Capitoline supplì or Sicilian arancini, prepared from a risotto cooked in the traditional way, by absorption, with hot vegetable broth, to make them it is enough to boil the Carnaroli rice for the time indicated on the package, then dress it with a generous knob of butter, the grated Parmesan cheese, the chopped parsley, 1 egg, and a pinch of salt and pepper, then shape the resulting mixture into many walnut-sized meatballs. At this point, all you have to do is pass them first through the lightly beaten egg, and then through the breadcrumbs, and fry them then, a few pieces at a time, into boiling seed oil.

The result will be irresistible golden morsels, to be enjoyed combined with appetizing sauces or to snack on with your fingertips during a lunch buffet style. If you want, for even crunchier performance, you can make one double breadingor you can coat the meatballs in flour, before dipping them in the egg and breadcrumbs.

For a practical recipe and anti-waste You can use the seasoned rice that was left over from the night before or you can combine the rest of the ingredients with what you have available at home: tuna loins in oil, diced bologna or bacon, chopped cooked ham, a pinch of saffron, aromatic mix of herbs , but also cubes of provola or mozzarella, for a guaranteed fibrous effect.

For light version You can sprinkle the rice balls with a little oil and put them in the oven at 200°C for about 25 minutes or you can cook them in a pan with fresh tomato sauce.

Find out how to prepare rice balls by following the step-by-step procedure and tips. If you liked this recipe, also try the baked rice croquettes.

How to prepare rice balls

First, pour the rice into plenty of boiling, slightly salted water. 1 and let cook for the time indicated on the package.

After the cooking time, drain it and transfer it to a bowl. 2.

add butter 3 and stir to dissolve.

Perfume with parsley 4finely chopped with a knife.

combine the egg 5.

Finish with the grated Parmesan 6.

Season with salt and pepper, and mix carefully. 7: if at the end the mixture is too wet, you can add a little breadcrumb, if it is too dry, you can add another egg.

With your hands lightly greased with extra virgin olive oil, take small portions of the dough and form many meatballs with your hands. 8.

Pass them through the beaten egg 9 and then pass them through the grated bread.

Fry the breaded meatballs, a few pieces at a time, in plenty of boiling seed oil 10.

When they are golden and fragrant, remove them with a slotted spoon and let them dry on a sheet of absorbent kitchen paper. eleven.

Distribute the rice balls on a serving plate. 12and serve them hot and fragrant.

storage

The rice balls are kept in the fridge, in an airtight container, for 1 day maximum. When serving, we suggest you heat them in the oven for a few minutes: they will again be as tasty and fragrant as freshly fried.