Combine water and salt in a 6-qt. Dutch oven; bring to a boil. Stir in rice. Reduce heat to medium-low. Cover and simmer for 18 to 22 minutes or until desired doneness. Cool completely; refrigerate overnight or until cold.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Imported Gustare Vita products bring authentic Italian quality to these fried rice balls.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 12 c. water | ||
| 1 tbsp. Hy-Vee salt | ||
| 4 c. Hy-Vee Arborio rice | ||
| 1 (10-oz.) pkg. frozen Hy-Vee fresh steam peaslled fresh green peas | ||
| Hy-Vee vegetable oil, for frying | ||
| 2 c. Gustare Vita tomato basil pasta sauce | ||
| 2 c. Gustare Vita Italian bread crumbs | ||
| 1 c. Soirée grated Parmesan cheese, plus additional for garnish | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 6 Hy-Vee large eggs | ||
| Lemon zest, for garnish | ||
| Fresh basil, for garnish |
Things To Grab
- 6-qt Dutch oven or large heavy saucepan
- Small saucepan
- Large bowl
- 2 medium bowls
- Slotted spoon
- Paper towels
- 8 shallow serving bowl
- Hy-Vee nonstick cooking spray
Directions
Cook peas according to pkg. directions. Toss together cold rice and peas in a large bowl to combined. Lightly coat your hands with nonstick spray to prevent sticking. Roll into 32 (2-1/2-in.) tightly packed balls, using a rounded 1/3 cup rice mixture for each. Set aside.
Heat 2-in. vegetable oil to 375 degrees in Dutch oven or large heavy saucepan suitable for deep-fat frying. Meanwhile, warm pasta sauce in a small saucepan over low heat.
Combine bread crumbs, Parmesan cheese and pepper in a medium bowl. Whisk together eggs in another medium bowl. Dip rice balls, one at a time, into egg and then roll in bread crumb mixture to coat.
Fry coated rice balls in hot oil, a few at a time, for 3 to 4 minutes or until golden brown, turning frequently. Drain on paper towels.
To serve, divide pasta sauce among 8 shallow serving bowls; add fried rice balls. Garnish with additional Parmesan cheese, lemon zest and basil, if desired.
Recipe Source:
Cin Cin to Italian