Best 5 Deep Fried Rice Balls Recipes

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Indulge in a delectable culinary journey with our carefully curated collection of deep-fried rice ball recipes, a symphony of flavors and textures that will tantalize your taste buds. Embark on a global adventure, exploring variations from diverse cultures, each with its unique blend of ingredients and cooking techniques. Discover the secrets of creating the perfect crispy outer shell, yielding to a soft and fluffy interior that bursts with savory fillings. From classic Japanese onigiri to innovative fusion creations, our recipes cater to every palate, promising an explosion of flavors in every bite. Prepare to be captivated by the versatility of rice balls, transforming simple ingredients into extraordinary culinary delights.

Here are our top 5 tried and tested recipes!

DEEP-FRIED RICE BALLS



Deep-Fried Rice Balls image

My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 10

4-1/2 cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1-3/4 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)



Fried and Stuffed Rice Balls (Arancini di Riso) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups cooked and cooled risotto or short-grain rice, recipe follows
1 cup Italian-style seasoned bread crumbs
2 cups cooked and cooled risotto or short-grain rice, recipe follows
1/2 cup Italian-style seasoned bread crumbs
1/2 cup finely grated Parmesan
1/4 cup finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
Vegetable oil, for frying
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, at room temperature
1/2 small onion, chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1/4 cup finely grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Breading: Put the bread crumbs in a medium bowl. Set aside.
  • Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
  • In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
  • In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
  • Yield: 2 cups

ITALIAN RICE BALLS



Italian Rice Balls image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h40m

Yield 20-24 balls, approx

Number Of Ingredients 10

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

FRIED RISOTTO BALLS



Fried Risotto Balls image

I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.

Provided by Molly Yeh

Categories     side-dish

Time 2h35m

Yield 6 servings (18 to 20 balls)

Number Of Ingredients 15

5 cups low-sodium chicken stock
2 tablespoons extra-virgin olive oil
1/2 medium Spanish onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon unsalted butter
3 large eggs
1 cup grated Italian fontina cheese
2 ounces sliced prosciutto, chopped
Vegetable oil, for frying
Kosher salt
1 cup all-purpose flour
1 cup fine dry breadcrumbs
Chopped fresh parsley, for garnish

Steps:

  • Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
  • Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
  • Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
  • Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
  • Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
  • Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
  • Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

DEEP-FRIED CALIFORNIA ROLL RICE BALLS



Deep-Fried California Roll Rice Balls image

We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!

Provided by Phat-N-Sassy78

Categories     Sushi

Time 1h20m

Yield 5

Number Of Ingredients 12

10 ounces imitation crabmeat, chopped
1 medium avocado, diced
3 cups water
3 cups uncooked instant rice
1 (8 ounce) package cream cheese, softened
2 tablespoons soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups Italian-seasoned bread crumbs
1 cup canola oil for frying, or as needed
3 tablespoons mayonnaise
1 tablespoon Sriracha sauce

Steps:

  • Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
  • Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
  • When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
  • Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
  • Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 93.4 g, Cholesterol 63.6 mg, Fat 35.7 g, Fiber 5.9 g, Protein 19.9 g, SaturatedFat 12.4 g, Sodium 2201.8 mg, Sugar 5.7 g

Tips:

  • Use cold rice: Cold rice holds its shape better and prevents the rice balls from becoming mushy.
  • Season the rice: Before forming the rice into balls, season it with salt, pepper, and any other desired seasonings. This will ensure that the rice balls are flavorful throughout.
  • Use a variety of fillings: The fillings for rice balls can be as simple or elaborate as you like. Some popular fillings include cheese, vegetables, meat, and seafood.
  • Be careful not to overfill the rice balls: If the rice balls are too full, they will be difficult to seal and may burst open during frying.
  • Fry the rice balls in hot oil: The oil should be hot enough to create a crispy crust on the outside of the rice balls without overcooking the inside.
  • Drain the rice balls on paper towels: After frying, drain the rice balls on paper towels to remove any excess oil.

Conclusion:

Deep-fried rice balls are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. With a variety of fillings and dipping sauces to choose from, there's sure to be a rice ball recipe that everyone will love. So next time you're looking for a fun and easy snack or appetizer, give deep-fried rice balls a try.

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