The Rebel Chick

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Easy Cheesy Rice Balls Recipe

by 52 Comments

Tracking PixelAside from travel, food is my thing. I think it’s mostly because each new bite takes you on a bit of an adventure. Can’t make it to Chicago for St. Patty’s Day and watch the river go green? The next best thing is to grab yourself a real Chi-Town hot dog and take a bite. A weekend trip to Vietnam not exactly in your budget? No worries, a steaming bowl of Pho can bring the taste of Vietnam right to you! When fond memories of walking down quiet Roman alleyways find me browsing through my travel photos, pining for vacation days past, I look to Italian food to make me feel like I am there again – without the steep airfare. My friend Ronni shared her grandma’s Italian Arancini (Fried Cheesy Rice Balls) with me recently and now they’re my quick go-to fix! Thanks to Minute® Rice for sponsoring this Cheesy Rice Balls Recipe post.

Arancini Rice Balls Recipe

Italian Arancini Fried Cheesy Rice Balls Recipe

Typically, Cheesy Rice Balls are made from risotto. But with non-stop travel this month and a schedule so full that I’m running out of room on my daily agenda, I’m pulling out my Minute® Rice and calling it a legit substitute. It’s that time of year and I bet that most of you are dealing with the same holiday-madness that we are over here! That’s why pantry staples like Minute® Rice are so helpful! You can come up with so many quick and easy dinnertime recipes that your entire family will love. You can have great-tasting, fluffy white rice in just 5 minutes – could it be any easier?

Cheesy Rice Balls Recipe Ingredients

This Cheesy Rice Balls Recipe, made with Minute® Rice, makes a perfect party appetizer as well as a great meal all on their own. The holiday parties are in full swing, that famous “Super” Football Sunday is fast approaching and sometimes, a girl just wants a taste of Italy.

Whatever the case is in your own home, I have ya covered with this super easy Cheesy Rice Balls recipe – and I guarantee you that the kids will love it!

Arancini Cheesy Rice Balls Recipe with Minute Rice

Cheesy Rice Balls Recipe

5 from 1 vote
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Cheesy Rice Balls

Author Jenn Quillen

Ingredients

  • 2 Cups Cooked Minute® Rice White Rice
  • 1/2 Cup Grated Parmesan Cheese
  • 3 Eggs
  • Cubed Mozzarella I used 1/2 inch pieces of cut up string cheese
  • 1/2 Cup Italian Breadcrumbs
  • 1/2 Cup Panko
  • Oil for frying
  • Marinara Sauce for dipping

Instructions

  1. Pour enough oil to fill heavy-bottomed pot about 5 inches. Heat over medium flame until oil is *375.
  2. In large mixing bowl, combine the rice, Parmesan and 1 egg. Get in there and use your hands like grandma did to completely combine mixture. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball. Tuck a cube of mozzarella in the middle. The trick here is to squeeze it good and firm. If you don't you will end up with fried goop. No one wants that. Repeat until all mix is used. This should make about 8-10 cheesy rice balls.
  3. In shallow dish, mix Panko and breadcrumbs together. Set aside. In small bowl, whisk those last 2 eggs. Dip each rice ball in the eggs and then roll them in the Panko.
  4. Your oil should have reached *375 by now. Carefully slide 3 of the panko coated rice balls to the pot. Fry them until golden brown (about 2 minutes) Use a slotted spoon to remove from oil and place on paper towel lined plate. Toss on a pinch of salt. Continue to slide, fry, drain until all cheesy rice balls are fried.

Serve with warm marinara sauce. ENJOY!

Cheesy Rice Balls made with Minute Rice

See! How easy was that to grab a quick bite of Italy? Minute® Rice 100% Whole Grain Brown Rice is a yummy and nutritious option too. It has the same nutritional value as regular long cooking brown rice, but is ready in just 10 minutes. Both Minute® Brown and White Rice are gluten free, too. There’s also the new Minute® Multi-Grain Medley, which is a blend of four gluten-free foods and made with 100% whole grains, including long grain brown rice, Thai red rice, wild rice and quinoa. It also takes only 10 minutes to cook!

There are so many different things you can do with Minute® Rice! Between Minute® White Rice, Minute® Whole Grain Brown Rice, Minute ® Multi-Grain Medley and Minute® Ready to Serve Rice products, you can make everything from rice pudding to Aros Con Pollo (that’s Chicken and Rice for you non-Miami folk), to casseroles and easy side dishes, the possibilities are endless – and super quick – with Minute® Rice!

Arancini Cheesy Rice Balls Recipe with Minute Rice

For over 400 great recipe ideas for any day of the week, check out all the Minute® Rice family of products!

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This is a sponsored post written by me on behalf of Minute® Rice.

 

About Jenn

Jenn, AKA "The Rebel Chick," is a single woman who strives to help her readers live their best lives possible. Whether it be through sharing new recipes, sharing her dating stories, or encouraging people to embrace adventure and travel, she aims to inspire people to live full, happy and authentic lives.

Comments

  1. Lori Gunn says

    5 stars
    My sis always says easy peasy and the easy cheesy rice balls recipe above falls right in line with simple to do with fantastic results. I can’t wait to try this Minute Rice delight!

    Reply

  2. Karen Glatt says

    5 stars
    These Ceesy Rice balls look so delicious and my family would love for me to make these. Thanks for the recipe! I like how cute they are.

    Reply

  5. Pam says

    5 stars
    These sound wonderful and something I know that would go over well in our house. I will have to make these for one of our parties we are having in the next few weeks.

    Reply

  27. Tamara says

    These look yummy! We fell in love with suppli when we visited Rome this summer (the Roman version of arancini cooked with tomato sauce/broth). I keep meaning to try them at home so this inspired me.

    Reply

  45. Mel {MamaBuzz} says

    These look so de-lish! Love me a good appetizer, especially when it involves cheese. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

    Reply

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