Every now and again, we have some leftover rice that just sits in our fridge. I absolutely hate letting food go to waste so I tend to look for ways to remake food in new ways, even after it has been made. Anyone else do this?!
Rice is such a good reusebable food because it can be made into new things even after it has been sitting for days. Fried rice is one great way to reuse rice (I have some really great ways to make it here)! Another way I like to reuse it is by frying it into rice balls.
Now, rice balls are one of Trevor’s favorite foods. Well, to be honest, he loves all things rice. But he reallyyyyy loves rice balls. I don’t get to make these as often as he likes because they take time and have a fair amount of hands on work. But, now that school is out and it’s summer, I have two helpers in the kitchen who love to help which makes these much easier to make.
When I serve these, I like topping them with Parmesan cheese and dipping them in marinara sauce. But I know some people like them with salsa or just plain!
What’s your favorite way to reuse rice? I’d love to hear in the comments below. Happy cooking!
Homemade Rice Balls
Ingredients
- 2 cups water or broth
- 1 tablespoon butter
- 1 cup uncooked arborio rice ( makes 1 1/4 cups cooked)
- Salt and freshly ground black pepper, to taste
- 1/2 Parmesan cheese
- 1 ball mozzarella, cut into cubes
- 1 egg
- 2 cups Italian bread crumbs
- Oil, to fry
- Optional: marinara sauce, more Parmesan cheese and/or fresh herbs, to serve
Directions
- In a large pot, bring 2 cups of water or broth to a boil over medium high heat.
- Add 1 cup of arborio rice and butter to the pot, cover and reduce heat to medium low. Let it simmer for 18-20 minutes.
- Once the liquid is absorbed and the rice is al dente (tender, but firm), remove from heat. Season generously with Parmesan cheese, salt and pepper, and mix until just combined.
- Transfer rice to a baking sheet and spread evenly into a thing layer. Place into fridge until completely cool (overnight is best).
- Once completely cooled, divide rice into 12 even portions. Roll each portion into a ball. Using your thumb to make a small hole, push a piece of mozzarella into the center of each ball and close the rice ball back up.
- Roll each ball into the egg mixture, and then roll in bread crumbs.
- Deep fry the balls in a pot with oil over medium heat until golden brown, about 2-3 minutes.
- Carefully remove and let cool slightly on a cooling rack.
- Serve with marinara, Parmesan cheese and fresh herbs, if desired. Enjoy!
