Rice Balls

Name: Rice Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15
Ingredients: Carnaroli rice 1 ½ cup; Water 2.8 cups; Cheese grated 2.5 oz; Eggs 1; Butter 3 ½ tbsp; Mozzarella cheese 3.5 oz; Salt 1 pinch; Black pepper 1 pinch; Parsley minced to taste; Eggs 2; Salt 1 pinch; Type 00 flour 0.8 cup; Breadcrumbs 0.8 cup; Peanut seed oil 4 ¼ cups

it es fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 15 pieces
Cost: Low

PRESENTATION

Rice balls are kinda a big deal in Southern Italian kitchens. You know why? They’re perfect for using up leftover Carnaroli rice. Instead of the usual arancini or Japanese onigiri, these Italian rice balls (polpette di riso) come together with whatever you have lying around. Which is great. It’s a fun and creative way to avoid food waste. Really. People in places like Sicily and Campania love them for the contrast: a crispy golden outside and a tender, almost melty inside. So so comforting, honestly. These bites don’t need fancy ingredients to be amazing—seriously good—and they really show off how Italian food makes the most of simple stuff. And you know what? They’re easy to share, so everyone grabs a warm, moist snack right off the platter.

Whether it’s game nights, birthday parties, or just chilling with friends, these arancini-style treats fit right in. And people often mix in bits of cheese, cured meats, or herbs. Pretty much anything goes, letting everyone put their own spin on these rice balls. Compared to other rice ball recipes, these Italian ones are lighter and have a soft middle. Makes them super snackable, you know? Some families bake them instead of frying, but most go for the classic golden fried finish. That first crunch? Can’t go wrong. Stuffed rice balls pop up too—filled with cheese or meat ragu, so each bite’s a surprise. However they’re made, it’s the crisp shell and gooey center combo that keeps people coming back. For sure. When someone brings a plate of these to the table, you know it’s gonna be a good time—there’s just something about a homemade snack meant to be shared. Whether they’re a starter or just a satisfying bite during a hangout, these rice balls really capture the heart of Southern Italian cooking and hospitality. Love it.

INGREDIENTS

For the rice balls: Carnaroli rice 1 ½ cup (330 g); Water 2.8 cups (660 g); Cheese 2.5 oz (70 g) - grated; Eggs 1; Butter 3 ½ tbsp (50 g); Mozzarella cheese 3.5 oz (100 g); Salt 1 pinch; Black pepper 1 pinch; Parsley to taste - minced

For the coating: Eggs 2; Salt 1 pinch; Type 00 flour 0.8 cup (100 g); Breadcrumbs 0.8 cup (100 g)

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Rice Balls

To prepare the rice balls, first cut the mozzarella into cubes 1 and let it drain in a fine-mesh colander for 30 minutes. Meanwhile, rinse the rice several times until the water is clear, then put it in a pot and add water to completely cover the rice 2. Cook over low heat, stirring occasionally 3, until the rice has absorbed all the water.

Transfer it to a bowl, add the butter 4, and stir to melt it 5. Adjust with salt 6.

Add a pinch of pepper 7, grated cheese 8, and an egg 9.

Stir to combine all the ingredients 10. Wash and dry some parsley, chop it with a knife 11, and add it to the rice. Stir once more 12.

Take a handful of rice, place a mozzarella cube in the center 13, and shape into a ball 14, repeating the steps until all the rice is used. In a dish, crack two eggs, add a pinch of salt, and beat vigorously with a fork 15, arrange the flour and breadcrumbs in separate dishes.

Roll the balls first in the egg 16, then in the flour 17, again in the egg 18, and finally in the breadcrumbs. During these steps, ensure the entire surface of the balls is coated.

Place the balls on a plate until the ingredients are finished; you'll get about 15 19. Heat the peanut oil to 302°F, fry the balls, a few at a time, and lift them with a slotted spoon when they are golden 20. Place them on a paper towel to remove excess oil. The rice balls are ready to be enjoyed 21.

Storage

Rice balls can be stored in the fridge, in a closed container, for 2 days. Before serving, warm them in the oven for a few minutes. They can be frozen in suitable bags.

Tip

You can also bake the rice balls in a fan oven at 356°F for 20 minutes, turning them halfway through. Rice balls are an anti-waste recipe; you can use leftover rice from a previous meal to make them. For a more intense flavor, you can replace some or all of the grated cheese with grated Pecorino Romano.

You can personalize them by adding chopped vegetables, mushrooms, tuna, and much more to the rice.

For the translation of some texts, artificial intelligence tools may have been used.