Rice Balls

    50 minutes

    These cheesy fried rice balls are served with Italian dinners as a side like a bread. They're great with sauce and pasta dishes. You can use leftover rice or risotto in these rice balls.

    254 people made this

    Serves: 8 

    • 2 eggs
    • 1/3 cup (45g) grated parmesan cheese
    • 1 tablespoon dried parsley
    • 1 pinch freshly ground black pepper
    • 1 teaspoon salt
    • 1 litre water
    • 1 teaspoon salt
    • 1 cup (185g) uncooked white rice
    • 1 1/2 cups (170g) dried breadcrumbs
    • 2 cups (500ml) olive oil

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium bowl whisk together eggs, cheese, parsley, pepper and 1 teaspoon salt. Cover and refrigerate.
    2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed stirring frequently. Remove from heat and slowly pour in egg mixture; stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
    3. Pour breadcrumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 2cm balls then coat each one with breadcrumbs.
    4. In a small deep frypan heat olive oil to 180 degrees C. (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time turning as needed to ensure even browning. Drain on paper towels and serve warm.

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    Reviews in English (107)


    Used different ingredients. I add chopped bacon and finely shredded baby spinach leaves to these along with a couple of tablespoons of pasta sauce. Great finger food.  -  16 Jul 2010


    A fantastic "arancini" recipe as is, or doctored up (as is usually the case with me!). I added fresh garlic and minced red pepper for a surprise of color inside. AND, since my restaurant is a "no-fry" zone, I had to bake the rice balls – and they turned out perfectly! I gave them a nice coating of bread crumbs and then baked them on an oiled sheet till browned and crispy. Nice to know there's an alternative to frying them!  -  06 Jul 2003  (Review from Allrecipes USA and Canada)


    These are so good I could eat them every day!! This is a good basic recipe and you can add stuff to it like mozzerella, peas, ground beef whatever you like with no problem. It helps to use arborio rice because it's stickier and helps the balls stay together better.  -  14 Jul 2005  (Review from Allrecipes USA and Canada)