Italian Rice Balls Recipe (Arangini with Ricotta)

Rice Balls 


• 1 container ricotta (325 grams)

• 500 grams of rice

• 1 cup of grated cheese romano or parmesan

• 3 eggs

• 1 cup breadcrumbs

• parsley

• basil

• black pepper

• vegetable oil for frying


1• Cook rice until tender. Drain and rinse. Pour rice in a large bowl and add eggs, ricotta, cheese, parsley, basil, black pepper and a little salt. Mix well.

2• Take rice mixture in your hands (a little bigger thant he size of a golf ball) and form into ball. Roll in breadcrumbs and put aside.

3• Heat oil and fry rice balls until a golden brown. Remove and put on paper towel. Serve after cooling for 10 minutes.

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