Thursday, January 20, 2011

Riceball Recipe (thanks Big Craig!)

Ok here (finally!) is the recipe for riceballs. I make these once a week-once every two weeks. They are alot of work, but sooo worth it! Ive actually cut the recipe in half, because the first time I made them it was too many, and you really cant eat more then 1 or 2. The things Ive bolded are my little tweaks on the recipe.

Makes about 20-24 balls (they should be about baseball-ish size)
3 Qts white rice (we’ve found that a great shortcut is to get it from the Chinese restaurant) This part is HUGE! The chinese restuarant rice is sticky already, and super easy to work with.
18 oz. Mozzarella cheese (cut into very small cubes)(another short cut is to use shredded)
about 15 eggs (separate whites from yolks)
1¼ C grated cheese (romano or parm. –romano has more of a bite!)
1½ lb chopmeat
1 8 oz can of peas, drained
1 15oz can sauce (you might need a little less, might need a little more so get an extra small can.)
Seasoned breadcrumbs
Enough vegetable oil to deep-fry
½ t Onion powder (about)
½ t Garlic powder (about) or more to taste

In a pan, brown chopmeat. Drain. Add peas and tomato sauce. This mixture should be wet but not soupy. Cook on low for about 15 minutes stirring gently. Let cool a little…in the mean time…

Put rice in a large bowl. Add the egg yolks, mozzarella, grated cheese, onion powder and garlic powder. Mix well. Use your hands…get them in there and really mush it all around.

This step requires a lot of patience…the rice sticks to everything and sometimes it seems like it will never form a ball…keep at it…you should get it eventually.
Cup a small handful smushed against the inside curve of one hand to make a little bowl. Add about 1 T of the meat mixture (make it as meaty as possible-trust me!) Cover the top with rice completely and gently work it into a ball like you were packing a snowball. Try to keep the filling totally on the inside. Roll the ball in the egg whites and then roll it in breadcrumbs.
Deep fry until golden brown.

Put a little salt on them when they get out of the fryer.

I actually just make them in a frying pan of OO, and just turn them when brown.

Serve with sauce and enjoy!

*NOTE* The first time I made these from start to finish took about 2 hours. Worth it, but time consuming. Im now down to about an hour start to finish. :)

1 comment:

  1. Yum! Those look awesome! Stopping by from the Tuesday blog hop. Have a good day!


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