Arancini (Italian Rice Balls)

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"My daughter gave me this recipe. She said she had them at a party as an appetizer."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (105.8 g)
  • Calories 164.7
  • Total Fat - 5.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 11.3 mg
  • Sodium - 442.2 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1 g
  • Protein - 6.2 g
  • Calcium - 115.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Bring water to a boil in a medium saucepan; add rice and the next 4 ingredients. Cover, reduce heat, and simmer 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat. Remove and discard bay leaf and garlic cloves. Let cool.

Step 2

Combine the mozzarella cheese, prosciutto, basil, and 2 teaspoons olive oil, tossing gently; set aside.

Step 3

Stir 3 egg whites and the Parmesan cheese into the reserved rice. Add prosciutto misture; stir well. With wet hands, shape the rice mixture into 12 balls. Set aside.

Step 4

Combine the remaining 2 egg whites and 1 teaspoon olive oil. Dip rice balls into the egg white mixture; roll in breadcrumbs. Fry the rice balls in deep hot vegetable oil (375°) for 4 minutes or until golden; drain. Serve immediately.

Tips & Variations


No special items needed.

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