Cheesy Rice Balls
Hello, Hill News Readers! Mathilda Rice ’25 coming at you with some cheesy starchy goodness. I am a senior in the Greenhouse. Currently wrapping up some contract stuff for Folk Fest headliners (as I was one of the headliner bookers this year) and super excited for Folk Fest (Friday, April 25)!! We are doing many things to promote this including going to WATERTOWN, NEW YORK where Sam Voter ’25 and I are going to be on Channel 7 News on April 21, bright and early at 6 a.m., to be on LIVE TV! Check that ish out! But, uh… yeah plug!
This was a recipe that was made this week on Tuesday by Regan McCharthy ’25 (my lovely cook partner) who is a passionate cheese lover (ask her and she will rave about it). These things are dense and cheesy and OH SO GOOD! They were totally a hit! Make these and people will fall in love with you!
Arancini (cheesy rice balls)
4 cups of cooked rice
2 cups of shredded mozzarella (or other cheese)
2 cups of parmesan cheese
A hand full of parsley, chopped
1/2 hand full of basil, chopped
4 egg yolks
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of black pepper
1 tablespoon of oregano
For coating
2 cups of breadcrumbs
Steps
- Cook your rice as outlined on the packaging
- Mix in your two different cheeses
- Add your herbs and spices and incorporate
- Crack and separated your egg yolks and mix them into the rice
- Create one-inch balls and coat in the breadcrumbs
- Add about two inches of oil to a large frying pan and heat
- Place a couple of rice balls in at a time and fry for about four to five minutes, keeping an eye on the color
- Once they are a nice golden brown on the outside, remove and place on a baking rack
- And keep pumping them out!!
Enjoy with a little warm marinara sauce or anything else you prefer