Ingredients
- 2 2/3 cups water
- 246 grams dry rice (long grain rice, uncooked 1 1/3 cups)
- 2 cloves garlic
- 1 bay leaf
- 3/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup mozzarella cheese, diced (4 ounces)
- 4 ounces prosciutto ham (finely chopped)
- 1/4 cup fresh basil, chopped
- 2 teaspoons olive oil
- 5 egg whites, divided
- 3 tablespoons Parmesan cheese, grated
- 1 teaspoon olive oil
- 1 cup dry fine breadcrumbs
- Vegetable oil
- Marinara sauce, for dipping
How to Make
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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.
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Step 2: Combine the mozzarella cheese, prosciutto, basil, and 2 teaspoons olive oil, tossing gently; set aside.
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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.
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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.
We hope you enjoy this recipe!
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