Fried Rice Balls
|Short grain rice||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs) (Parmesan Or Romano)|
|Eggs||2 , well beaten|
|Lean ground beef||1⁄4 Pound|
|Genoa salami/Diced italian salami||1⁄2 Cup (8 tbs), diced|
|Diced mushrooms||1⁄2 Cup (8 tbs) (Fresh)|
|Diced provolone cheese||1⁄2 Cup (8 tbs)|
|Diced mozzarella cheese||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten (Additional For Dipping)|
|Bread crumbs||2 Cup (32 tbs) (For Coating)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Wash the rice and drain well.
Place in a 2-quart saucepan with a tight-fitting lid.
Add 4 cups of water and the salt.
Bring to a boil without the lid.
Then, cover and turn the heat to low.
Simmer for 20 minutes and remove from the heat.
Do not take the lid off the pot for this entire process.
Allow the rice to sit for 15 minutes.
Add the melted butter, parsley, grated cheese, and eggs to the rice.
Stir well to blend.
Saute the ground beef, drain, and cool.
Mix the beef, salami, mushrooms, provolone, and mozzarella together.
Lightly moisten your hands.
Shake off excess water.
Form a ball of rice just smaller than a golf ball.
Using your thumb, poke a hole into the center and put in some of the salami and cheese stuffing.
Seal up the hole by pinching it together.
Finish all before cooking.
Heat the oil to 350°.
Dip the arancini in egg and then in bread crumbs.
Fry in deep fat, a few at a time, until light brown.
Keep warm in the oven.
May be made ahead and frozen.
Defrost before frying.
Use leftover filling for omelets or toss with hot pasta.