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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ITALIAN RICE BALLS Recipe

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This recipe for ITALIAN RICE BALLS is from Something Old & Something New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
¼ tsp pepper
1/3 cup grated Parmesan cheese
1 tsp salt

1 quart water
1 tsp salt
1 cup uncooked rice

1 ½ cups dried bread crumbs
2 cups olive oil
Directions:
Directions:
In a medium bowl, whisk together eggs, cheese, pepper, and 1 teaspoon salt. Cover and refrigerate.

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.

Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.

In a small, deep skillet, heat olive oil to 350 degrees F. (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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