Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72

Name: Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup short -grain brown rice; 1 teaspoon saffron threads salt; 10 fresh basil leaves, chopped; 1/2 ounce Parmigiano-Reggiano, grated; freshly ground pepper; 1 1/2 ounces fresh mozzarella; 1/4 cup whole wheat flour; 2 large egg whites, whisked until foamy; 1 cup whole weak panko bread crumbs, such as Ians All Natural; 1/4 cup no sugar added marinara sauce, such as Trader Joe's

angelabattafarano @cook_4030562

Prep time 15 minutes

189 Calories

Prep time 15 minutes

189 Calories

angelabattafarano @cook_4030562

Prep time 15 minutes

189 Calories

Prep time 15 minutes

189 Calories

Saved

Ingredients

30 mins

4 servings

1/2 cupshort -grain brown rice
1 teaspoonsaffron threads salt
10fresh basil leaves, chopped
1/2 ounceParmigiano-Reggiano, grated
freshly ground pepper
1 1/2 ouncesfresh mozzarella
1/4 cupwhole wheat flour
2large egg whites, whisked until foamy
1 cupwhole weak panko bread crumbs, such as Ians All Natural
1/4 cupno sugar added marinara sauce, such as Trader Joe's

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Steps

30 mins

1

PREHEAT oven to 375°
2

PUT the rice in a blender, food processor, or coffee grinder and pulse the machine on and off in 2-second intevrals until the rice is broken up into pieces about half of their original size.
3

PUT the rice into a 2-quart saucepot and add 1 1/4 cups water and add the saffron. Bring to a simmer over high heat, then reduce the heat to medium, season very lightly with sal, cover, and cook until all the liquid is absored, about 15 minutes
4

SCRAPE the rice into a stainless steel mixing bowl using a rubber spatula and the basil and Parmigiano; season with salt and pepper. Place in the freezer to cool for about 4 minutes.
5

CUT the mozzarella into 12 equal bite-size nuggets. Remove the rice mixture from the freezer and form into 12 equal-size loose balls. Next take each ball and gently push a piece back into a right ball, sealing in the mozzarella entirely. Repeat with the rest of the rice and mozzarella and place the balls in the freezer again to tighten up for about 2 minutes.