• Tommy Centola

Parmesan Rice Balls

Arancini is a very popular Italian appetizer. It's a great addition to any meal. Here's a great recipe to introduce your family to this Italian treasure.


1/4 cup butter

3 tablespoons cornstarch

1 1/4 teaspoon Creole seasoning

2 cups milk

1 1/4 cups grated Parmesan cheese

1 cup cubed Cheddar cheese

4 teaspoons minced onions

6 cups cooked long-grain rice

3 large eggs, lightly beaten

1 tablespoon water

Italian bread crumbs

Canola oil, for frying

Marinara sauce, to serve or for dipping


In a medium saucepan, melt butter over medium heat. Add cornstarch and Creole seasoning, stirring to combine. Slowly add milk, cheeses and onion, stir until smooth. Cook, stirring constantly, until mixture thickens and comes to a boil. Boil for 2 minutes, stirring frequently. Add cooked rice, and stir to combine. Add additional Creole seasoning, if desired.

Shape rice mixture tins 2-tablespoon balls. In a shallow dish, whisk together eggs and water. In another shallow dish, place bread crumbs. Dip each rice ball in egg mixture, letting excess drip off. Roll in bread crumbs to coat. Dip each ball in egg mixture and coat in bread crumbs again.

In a deep fryer, heat canola oil to 350℉. Working in batches, add rice balls to hot oil. Fry until golden brown, 2 to 3 minutes. Let drain on paper towels. Serve with warm marinara sauce.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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