Italian Rice Balls Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Regular rice2 Cup (32 tbs)
 Eggs4 , separated
 Shredded provolone cheese1⁄2 Cup (8 tbs)
 Mozzarella cheese8 Ounce, cubed (1 Package)
 Italian bread crumbs1 Cup (16 tbs) (Packaged Variety)
 Vegetable oil/Shortening2 Cup (32 tbs) (For Deep Frying)
 Hollandaise sauce mix1 Ounce (1 Envelope)
 Chopped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3297 Calories from Fat 1299

% Daily Value*

Total Fat 148 g228.1%

Saturated Fat 55.2 g276.1%

Trans Fat 0 g

Cholesterol 1148.2 mg382.7%

Sodium 3714.9 mg154.8%

Total Carbohydrates 350 g116.5%

Dietary Fiber 6.8 g27.3%

Sugars 13.3 g

Protein 132 g263.9%

Vitamin A 75.1% Vitamin C 16.6%

Calcium 206.3% Iron 56.7%

*Based on a 2000 Calorie diet

Directions

1. Cook rice. Fold in egg yolks and provolone. Shape into 24 balls, using about 1/4 cup for each and placing a cube of mozzarella cheese in the center of each ball (make sure the rice completely covers the cheese).
2. Beat egg whites slightly in a pie plate; place bread crumbs in a second pie plate. Gently roll rice balls in egg white, then in bread crumbs, to coat evenly. Chill at least 1 hour, or until firm.
3. Pour enough vegetable oil or melt enough shortening in a large, heavy saucepan to make a 3-inch depth; heat to 375° on a deep-fat thermometer.
4. Fry rice balls, 2 or 3 at a time, turning once, about 4 minutes, or until golden. Drain on paper toweling; keep warm.
5. While rice balls cook, prepare hollandaise-sauce mix in a small saucepan, stir in parsley.
6. Arrange rice balls on a heated serving platter; spoon sauce over.
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