Arangini (Italian Rice Balls)
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.75 cups
Water2 cloves
Garlic1
Bay Leaf1 tsp
Salt1 cup
Basil (chopped fresh)3 tbsps
Freshly Grated Parmesan Cheese1 cup
Bread Crumb (dry)3 cups
Vegetable Oil (for frying)Directions:
1
Bring water to a boil in a saucepan
2
Stir in the rice, and add the garlic, bay leaf and salt
3
Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender
4
Remove from heat, discard garlic and bay leaf, and allow to cool
5
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil
6
Pour 2 teaspoons of the olive oil over, and toss to coat
7
Stir 3 egg whites and the Parmesan cheese into the rice until well blended
8
Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed
9
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C)
10
Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl
11
Wet hands, and shape the rice mixture into 24 balls
12
Dip each ball in the egg whites, then coat with bread crumbs
13
Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch
14
Drain on paper towels, and serve hot