Sun Dried Tomato Mozzarella and Basil Rice Balls
Crispy on the outside, gooey on the inside, these Sun-Dried Tomato Mozzarella and Basil Rice Balls are a flavor-packed twist on classic Italian arancini. Made with creamy Arborio rice, tangy sun-dried tomatoes, fresh basil, and a molten mozzarella center, these golden bites are the perfect appetizer or party snack. Coated in a crunchy breadcrumb shell and fried to perfection, each bite offers a perfect blend of savory Parmesan, herbaceous basil, and melty cheese. Serve them warm with a side of marinara for dipping, and watch them disappear at your next gathering. This recipe is simple to follow, with easy ingredients and a quick prep time, making it a go-to for both casual dinners and elegant entertaining.
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Ingredients
- 1.5 cups Arborio rice
- 3 cups Chicken or vegetable broth
- 0.5 cups Sun-dried tomatoes (finely chopped)
- 4 oz Mozzarella cheese (cut into small cubes)
- 0.25 cups Fresh basil leaves (finely chopped)
- 0.5 cups Grated Parmesan cheese
- 2 large Eggs
- 0.75 cups All-purpose flour
- 1 cup Breadcrumbs
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil (for frying)
Directions
Step 1
In a medium saucepan, heat olive oil over medium heat. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
Step 2
Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and let cool completely.
Step 3
In a large bowl, combine the cooked rice, sun-dried tomatoes, grated Parmesan cheese, chopped basil, 1 egg (beaten), salt, and black pepper. Mix thoroughly until the mixture holds together when pressed.
Step 4
Take a small handful of the rice mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a cube of mozzarella in the center and wrap the rice around it to form a ball. Make sure the cheese is completely enclosed. Repeat with the remaining mixture and mozzarella.
Step 5
Set up a breading station with three shallow bowls: place the flour in the first bowl, beat the remaining egg in the second bowl, and place the breadcrumbs in the third bowl.
Step 6
Roll each rice ball in the flour, then dip it in the beaten egg, and coat it with breadcrumbs, ensuring an even layer. Repeat for all rice balls.
Step 7
Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). Carefully fry the rice balls in batches, 3-4 at a time, for 2-3 minutes or until golden brown and crispy.
Step 8
Using a slotted spoon, transfer the fried rice balls to a plate lined with paper towels to drain excess oil.
Step 9
Serve warm with your favorite marinara or dipping sauce for an extra burst of flavor. Enjoy!
Nutrition Facts
| Serving size | (1583.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1997.8 |
| Total Fat 55.7g | 0% |
| Saturated Fat 27.4g | 0% |
| Cholesterol 493.0mg | 0% |
| Sodium 6408.0mg | 0% |
| Total Carbohydrate 277.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 33.9g | |
| Protein 97.8g | 0% |
| Vitamin D 106.3IU | 0% |
| Calcium 1588.5mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 2387.5mg | 0% |
Source of Calories