Tuesday, June 9, 2015

Arancini- Rice Balls

Just made one of my all time favorite dishes, one of the best dihes I'm know for.. my Rice Balls. Totally traditional stuffed with meat, peas and love. I can't wait to pass this recipe down to my daughter, it's a recipe that reminds me so much of my family. My brother and I would fry these up util the wee hours the night before Christmas Eve or when my Aunt Trish woud order these from our favorite caterer ever Christmas before I knew how to make them. No one ever gave me  a rice ball recipe I kinda just figured it out in my head and then tweaked the recipe as I went along. This recipe is me on a plate- familiar, fun  and just makes you feel good all over. Come try my recipe and build memories of your own.

For the Rice Balls

2 cups of sticky rice- (2.5 cups of water to 1 cup of rice)
1 1/2 cups of parmesean cheese
1/2 cup of marinara sauce
1/2 cup of grate mozzarella cheese
2 tsp of salt
1 tsp of black pepper
2 tsp of garlic powder
1 egg
1 cup All Purpose Flour

For the meat filling
1 cup of ground beef
1/4 cup of onion finely chopped
2 tbsp of tomato paste or 3 tbsp of marinara sauce (whatever you have on hand)
2 tsp olive oil
1/4 cup of frozen green peas
To make the meat filling saute onions in olive oil after the onion begin to soften add in tomato sauce, after 2 minutes add in  ground beef- brown to perfection and fold in peas- Set mixure aside

To Assemble Rice Ball-
Mix rice, eg, parmesean cheese, marinara sauce, spices and mozzarella together.
Form Balls and Set aside
Usng your thumb make a hole in the top of the rice ball, fill with 1-2 tsp of rice mixture.
Fill hole back up with rice. Put on tray in friedge for 30 minutes
Roll Balls in All Purpose Flour and place back in Fridge for 30 minutes
Now Roll Balls in Bread crumbs, put in fridge for a t least 15 minutes (this allows balls to set up and not fall apart in fryer)
Using Deep Frer, set oil to 350 degrees
Fry Rice Balls until crispy and golden Enjoy!