Italian Rice Balls

Name: Italian Rice Balls
Prep time: 45 min
Cook time: 15 min
Yield: 8 Servings
Ingredients: Eggs: 2; cup grated parmesan cheese: 1/3; tbsp dried parsley: 1; tsp freshly ground black pepper: 1/4; tsp salt: 1; quart water: 1; cup uncooked white rice: 1; cups dried bread crumbs: 1 1/2; cups olive oil: 2

Features:

Cuisine:

Italian

1 hr
Serves 8
Medium

Ingredients

2 Eggs
1/3 cup grated parmesan cheese
1 tbsp dried parsley
1/4 tsp freshly ground black pepper
1 tsp salt
1 quart water
1 cup uncooked white rice
1 1/2 cups dried bread crumbs
2 cups olive oil

How to Make Italian Rice Balls

Whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt in a mixing bowl.
Cover and refrigerate.
Pour water and 1 tsp salt into a large saucepan and bring to a boil.
Stir in rice and reduce heat to low.
Cook rice until water is almost absorbed while stirring frequently.
Remove from heat and slowly pour in egg mixture.
Stir rapidly to prevent egg from scrambling.
Allow rice mixture to cool for 1 hour.
Pour bread crumbs into a pile on one end of a cutting board.
Dampen hands and roll rice mixture into 1 inch balls.
coat each one with bread crumbs.
In a small, deep skillet, heat olive oil to 175°
Note: Use enough oil to completely cover rice balls.
Fry rice balls 6 at a time, turning as needed to ensure even browning.
Drain on paper towels and serve warm.

Trivia

Japanese rice balls are called "onigiri".