How to Make Italian Rice Balls

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.

  • 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


  1. In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  2. 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.
  3. Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  4. 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.
  5. Pour bread crumbs into a shallow dish.
  6. Dampen your hands with water and create 1-inch balls from the rice mixture,
    cube of mozzarella in place inside the ball of rice and then coat each one with bread crumbs.
  7. 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.
  8. Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
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