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Sicilian Rice Ball (Arancini) - Italian Rice Balls
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  • 1 cup (225 ml) Arborio rice
  • 3 large eggs
  • 1/4 cup (60 ml) Romano cheese, grated
  • 3 Tbsp (45 ml) fresh parsley, finely minced
  • 1/4 cup (60 ml) tomato sauce (homemade if you have it)
  • 1/4 cup (60 ml) mozzarella cheese, diced
  • 1/2 cup (125 ml) prosciutto (ham), diced
  • 2 cups (475 ml) fresh bread crumbs
  • salt and pepper to taste
  • peanut oil for deep frying
  • Bring 2-1/2 cups (600 ml) water to boil, in a saucepan, and add rice. Cook 15 minutes, drain and transfer to a bowl.
  • Beat one egg and add to rice, along with Romano cheese, parsley 2 tbsp (30 ml) tomato sauce, salt and pepper. Mix well and chill in refrigerator 15 minutes.
  • In another bowl mix mozzarella, prosciutto and remaining tomato sauce.
  • Flour hands and divide rice into 8 portions and roll into a ball about the size of a small orange.
  • Poke a hole in the ball with your finger and put about 1-1/2 tbsp (20 ml) of the mozzarella mixture into the hole.
  • Reshape and smooth rice ball to close hole.
  • Beat remaining eggs in a shallow bowl and spread bread crumbs out on a plate.
  • Roll rice ball in egg, coating well, then in bread crumbs and coat evenly. Let sit for 45 minutes.
  • In a heavy pan, or deep fryer, heat oil to 375 degrees (200 C.). Fry rice balls until golden. Drain on paper towel and serve hot.

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