My family love my rice balls and I hope you do too! Please keep in mind this will take a while especially the first 2 times you make them! You could also easily make them vegetarian by omitting the meat and replace with a 1cm cube of mozzarella.
Makes: 30 (approx) arancini
2 cups (300g) long grain rice
1 litre vegetable stock
1/2 cup of melted butter
1/2 cup chopped Italian parsley (large flat leaf variety)
1/2 cup freshly grated Parmesan cheese
2 eggs well beaten
400g lean beef mince
1/2 medium sized onion, finely chopped
1 tablespoon dried Italian herbs
1 cup tomato pasta sauce
1/2 cup chopped mozzarella (about 1/2cm in size)
1/4 cup finely chopped salami or pepperoni
2 additional eggs, for dipping
2 cups dried breadcrumbs for coating
oil for frying
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Wash and drain the rice sand place in a large deep saucepan with a lid.
Add 1 litre of the vegetable stock to the rice and bring to the boil uncovered. Once boiling, reduce heat to low and cover, stirring occasionally. Allow to simmer until rice is cooked and liquid is gone.
If the rice is still crunchy add extra stock a little at a time and continue to simmer covered on low. Set aside to cool.
Once cooled put the rice into a large mixing bowl, stir in the melted butter, parsley, parmesan and 2 beaten eggs. Blend all ingredients together well and set aside.
In a frypan cook the mince with the dried herbs and onion till browned and then add the pasta sauce gradually.
Once the mince is cooked and some of the sauce has evaporated, take it off the heat and allow to cool completely.
When cooled add the salami/pepperoni and mozzarella; combine well.
With damp hands form a ball of the rice mixture - about the size of a golf ball.
With your thumb, make a depression as deep as approx half the length of your thumb in the centre of the ball. Make sure you don't break through to the other side.
Fill the hole with the meat mixture.
When filled, push the excess rice gently over the hole until the meat is covered. Pat lightly to firm.
Once you have finished packing all your rice balls, beat the 2 additional eggs and dip each ball in the egg quickly, then roll in breadcrumbs to coat.
In a deep frypan, heat the oil to hot - youll need about 5cm of oil to fry them. If you have a deep fryer even better.
Fry the rice balls a few at a time. Gently turn until they are golden brown all over - regulate the heat as needed.
Drain the balls on paper towels and keep warm till ready to serve.
I modified the rceipe to make it hot and spicy and used an air fryer to cook intead of deep frying. It turned out very very nice. Thank you for the rceipe - all the visitors thoroughly enjoyed the arancini rice balls. - 04 Jan 2015