Cheesy Rice Balls Recipe

Looking for the perfect appetizer or snack? Look no further than these cheesy rice balls! This recipe by Natashas Kitchen is a must-try. The rice balls are crispy on the outside and have a deliciously creamy filling with melted cheese in the middle. Serve them at a gathering, and they will be an absolute hit.

RELATED: Best Cheesy Broccoli and Rice Casserole

These cheesy treats are also called arancini. If you are familiar with Rissoto, the inside is very similar. These rice balls have ham, sweat peas, parmesan, and mozzarella cheese. You can dip them in different sauces like marinara sauce, cheese, or pesto and serve them with salads, proteins, or vegetables.

Here’s another recipe you might want to try: Easy New York Deli-Style Rice Pudding

Easy Cheesy Rice Balls Ingredients

For the rice balls:

• 2 tablespoons of olive oil
• 2 tablespoons of unsalted butter
• 1 medium onion (finely diced)
• 2 cups of Jasmine rice (un-rinsed)
• 1 cup Chardonnay (dry white wine)
• 5 cups of chicken broth or stock
• 1 teaspoon of salt
• 1 cup of frozen peas (fully thawed)
• 1/3 cup of parsley (finely chopped)
• 1 cup of parmesan cheese (shredded)
• 4 oz mozzarella cheese (cut into 24 pieces 1/2-inch cubes)

For the breading:

• 1 cup all-purpose flour
• 3 large eggs beaten
• 1 1/2 cups of Italian bread crumbs
• oil for frying

How to Make Cheesy Rice Balls

Step 1:

Place a Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium/high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once hot and melted, add the diced onion and saute until soft and golden for 4 to 5 minutes. Next, add finely diced ham and cook for 2 minutes more. Add rice and stir well.

Step 2:

Pour in a cup of white wine and cook for about 2 minutes until mostly evaporated. Next, pour 5 cups of hot low-sodium chicken broth, then sprinkle 1 teaspoon of salt. Cover and simmer until liquid has been absorbed by the rice for about 15 to 17 minutes. Add the peas, then stir well. Cover with the lid and cook for 2 minutes. Transfer onto a large rimmed baking dish and spread to cool.

Step 3:

Once at room temperature, add 1/3 cup of finely chopped parsley and 1 cup of parmesan cheese. Using an ice cream scoop, scoop a heaping amount of the mixture and form into rice balls. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball to enclose the cheese.

Step 4:

Get 3 shallow bowls: first – 1 cup of flour, second – 3 beaten eggs, and third – 1 1/2 cups of bread crumbs. Dredge the rice ball in flour, shake the excess, then dip it in the beaten egg, allowing the excess to drip back into the bowl. Lastly, roll the balls in breadcrumbs to coat. Repeat with the remaining mixture before frying.

Step 5:

Fill a deep pot with about an inch of vegetable oil and place over medium heat. Once the oil reaches 350F, add some of the breaded rice balls and cook for 3 minutes total per batch, turning to cook all sides. Make sure not to overcrowd the pot. Once golden brown, transfer to a plate lined with paper towel. Sprinkle with salt and serve warm. Enjoy!

Cheesy Rice Balls Recipe