Rice Balls – Crocchette Di Riso

In a large saucepan, bring the water to a boil and season with salt. Sprinkle in the long-grain rice, let it bubble and swell for about 15 min, do not stir, the water should be completely absorbed. Cool completely.

Mix the eggs with the parmesan, parsley and pepper to taste into the long grain rice. Form walnut-sized balls from the mixture, press a cheese cube into each and close the opening by rolling them in your hands. In a shallow baking dish, roll the balls in the bread crumbs.

In a large deep fryer or frying pan, heat a sufficient mass of oil to 180 °C – the heat is reached when a bread cube turns a golden brown color in 1 minute. Fry the balls for about 10 minutes until crispy and golden brown. Drain on kitchen roll, arrange on a platter and bring to the table hot.

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