Ingredients: |
Ingredients: 2 pounds Carolina™ rice
Fresh parsley, chopped, to taste
1 teaspoon salt
½ teaspoon black pepper
Grated pecorino romano cheese, to taste
1-3 eggs
2-3 cups dried plain bread crumbs
2 cups vegetable oil for frying
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Directions: |
Directions:1) Wash your rice thoroughly in a strainer until you see your water running clear.
2) In a large pot on the stove, cook your rice according to package instructions until almost fully cooked. When it is ready, drain well, place back in pot, add cold water, and drain well again.
3) Place the cooked rice in a large mixing bowl and add the parsley, salt, black pepper, and cheese. Mix well.
4) Add your whole eggs one at a time, mixing as you go. The rice mixture should start to stick together. You may need to add the additional eggs to get the mixture sticky enough. The best way to combine the rice mixture is by mixing with your hands.
5) After the rice mixture is sticky enough, dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
6) In a deep pan, heat enough oil to cover the rice balls. Check the temperature of the oil by dropping a small piece of rice from the mixture in and checking to see if it actively sizzles. Once you see it sizzling, the oil is hot enough.
7) Deep fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
8) Drain the excess oil from the rice balls on paper towels and serve hot. |
This recipe for Grandma's Rice Balls is from