Arancini (Italian Rice Balls)
Created by breezermom on August 7, 2016
- Servings: 12
- Prep Time: 20m
- Cook Time: 40m
- Recipe #24623
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
-
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.
Nutritional Facts
- 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