Tested till perfect Rice Balls

Rice Balls

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cups 2cupswater
  • 1 tsp 1tspsaffron, threads
  • 1-1/2 cups 1-1/2cupsarborio rice
  • 1/2 cup 1/2cupgrated romano cheese
  • 2 tbsp 2tbspbutter
  • 1 1eggeggs

Meat Filling:

  • 2 tbsp 2tbspextra virgin olive oil
  • 1 1small onion, finely, chopped
  • 1/2 stalk 1/2stalkcelery, finely, chopped
  • 2 2cloves garlic, minced
  • 1 pinch 1pinchhot pepper flakes
  • 3 oz 3ozground beef
  • 1/2 cup 1/2cupminced fresh parsley
  • 1/4 cup 1/4cupfrozen peas
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupchicken stock or turkey stock
  • 1/4 cup 1/4cuptomato paste
  • 2 2eggeggs
  • 1/4 cup 1/4cupall-purpose flour
  • 1 cup 1cupherbed dry breadcrumbs

Cooking the Rice Balls:

  • 6 cup 6cupvegetable oil, for deep-frying
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Preparation

Rice: In large saucepan, bring water and saffron to boil. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm. Add cheese and butter. Let cool completely. Stir in egg; set aside.

Meat Filling: Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened. Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink. Stir in parsley, peas, salt and pepper.

Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.

In shallow dish, whisk eggs; set aside.

Divide rice mixture into 8 balls. With fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation. Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)

Cooking The Rice Balls: In large deep saucepan or deep fryer, heat oil over medium heat to 375°F (190°C). Fry balls, in batches, for about 3 minutes or until golden and crispy. Drain onto paper towel lined baking sheet.

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