Directions: |
Directions:Cook rice separately in a pot - add saffron, salt, pepper and butter. When rice is al dente; set aside to cool.
In the meantime, chop an onion and saute in a large skillet with a bit of water. When the onion is translucent, add chopped meat. Season with salt and pepper. After meat is browned, drain the fat. Put the chopped meat back in the skillet on a medium flame. Add frozen peas and tomato sauce. Season the sauce. You will cook the tomato/meat mix until it is no longer a watery consistency. Set aside to cool.
Cup the rice in the palm of your hand; about the size of a baseball. Add a decent amount of the chopped meat mixture and mozzarella to the center and close up the mixture into a ball. Dip your hands in water when forming the rice balls so your hands won't stick to the rice. Place each rice ball on a tray.
After all your rice balls are formed, put some flour and water in a bowl and mix together. You want a pasty consistency. Coat each rice ball with the flour mixture and then coat in bread crumbs. Shake out excess bread crumbs
Heat oil in a deep fryer. It is very important that the oil is very hot before adding the rice balls. Fry the rice balls turning them until they are crisp and golden brown. Place them on a big tray lined with paper towels. Buon Appetito
3 lbs rice will make approximately 40-45 rice balls
To reheat them: turn oven on 350F for 10-15 minutes and then broil them for a few seconds at the end so they will be crispy.
Note: We eat these as a main meal as they are of a substantial size and not considered appetizers. |
This recipe for Rosa Cancellieri's Sicilian Rice Balls (Arancini) is from