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Rita Ricci’s Rice Balls – Arancini Alla Siciliana Recipe

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This recipe for Rita Ricci’s Rice Balls – Arancini Alla Siciliana is from Turbine Treats, 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:  
2-1/2 cups long grain white rice
6 tablespoons margarine
1-1/2 cups grated Parmesan cheese
8 cups vegetable oil (for frying)
Whites from 2 large eggs
1 cup seasoned bread crumbs

Meat Sauce:

8 ounces lean ground beef
1 cup chopped onion
1 teaspoon minced garlic
1/2 (6 ounces) can tomato paste
1/2 cup frozen peas
1-1/2 teaspoons salt
1-1/2 teaspoons black pepper
Directions:
Directions:
1. Cook rice according to package directions (you should have 8 cups cooked). Meanwhile, make Meat Sauce: in a medium size skillet over medium heat, cook ground beef, onion, and garlic 10 minutes, stirring to break up beef, until meat is lightly browned and onion is translucent. Stir in frozen peas, tomato paste, salt and pepper. Stir constantly for 10 minutes, remove from heat. Cool slightly.
2. In a large bowl, mix warm rice and margarine until melted. Stir in Parmesan cheese. Mixture should be sticky. Moisten hands with cold water. Put 1/3 cup of rice in the palm of your left hand and make a small indentation with your right thumb. Fill indentation with 2 teaspoons meat Sauce. Cover with another 1/3 cup of rice and press together to form a ball or “orange.”
3. Heat oil in a Dutch oven or electric deep-fryer to 375°. Place egg whites in a small bowl. Put bread crumbs on a sheet of waxed paper. Roll rice balls in egg whites to coat, then in bread crumbs. Fry balls, 3 or 4 at a time, 2 -3 minutes until golden. Remove with slotted spoon and drain on paper towels.

From the kitchen of: his Grandmother Rita Ricci
Personal Notes:
Personal Notes:
These rice balls are shaped like and look like “arancia” the Italian word for orange. Many residents of Depew and Lancaster enjoyed this specialty of Mrs. Ricci. Recipe submitted in memory of Rita Ricci.

 

 

 

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