Arancini di Riso (Sicilian Rice Balls)

One of these stuffed and fried rice balls can be considered dinner. They are crunchy on the outside with smooth creamy rice on the inside. Because I wanted to make it a little different, I stuffed mine with prosciutto, mozzarella and roasted garlic. This is Julie's recipe (sister) who stuffs hers with chopped meat and mozzarella. Once you've mastered making the rice ball, let your imagination go wild and your stuffings your own. Chopped ground chicken (par cooked), diced ham and cheese would be a great nod to cordon bleu. A stuffing of chopped pepperoni, mozzarella and roasted garlic would be a fun new way to have pepperoni pizza.

Let's think sweet! A stuffing of peanut butter, mini chocolate chips and a small dollop of Nutella would be awesome, with a caramel sauce on top. What would stop you from stuffing the rice ball with a Hershey's Kiss and fluff? I would roll that in graham crackers instead of bread crumbs before frying. This cries to be topped with a marshmallow that is toasted.

Best of Sicily Magazine writes, " Rice balls were invented in the tenth century during the Kalbid rule of Sicily. Stuffed with meat and coated with a light, crispy batter, rice balls are similar to foods based on recipes known in the Middle East during the Middle Ages. Their Italian name comes to us from the word for orange (arancia), which they faintly resemble in colour and texture. Nowadays the arancini made in western Sicily are round while those made in eastern Sicily (particularly around Catania) are often conical. "

Let's get cooking, you'll need:

1 cup Aborio Rice (cooked)

1/4 lbs of prosciutto chopped

1/2 of a mozzarella (cubed small)

1 head of oven roasted garlic (cut the top off the head of garlic, sprinkle with olive oil and salt. Wrap in foil and roast low and slow (200 degrees) for 2 hours.

Set up station for frying F.E.B. - (flour, egg and breadcrumbs)

Prepare the rice and spread on a cookie sheet to cool.

Don't make my mistake, REFRIGERATE THE RICE so it's not so sticky. I learned the hard way and struggled to get a round ball. When the rice is cold, it sticks together better. Once cold, take some in your hand and make a ball. If you wet your hands or spray non-stick spray on your hands it works even better. Stick your finger in the center and fill with the prosciutto, mozzarella and one clove of the roasted garlic (you can cut the garlic clove in half, but we LOVE garlic). Cover the filling with rice and continue to make it into a round ball.

GENTLY, coat the rice ball with flour then a soft swim in the egg mixture. (2 eggs beaten) It's time to put this fragile ball into the bread crumbs. I put the ball down in the breadcrumbs then dusted the top with more breadcrumbs.

You'll need hot oil for frying. This is up to you what kind of oil you like. I prefer vegetable oil but canola or lard would work well too. Olive oil doesn't get hot enough and changes the taste of the rice ball.

They are supposed to be deep fried but I shallow fried them since I was short on vegetable oil.

Fry just until they are golden brown - do not over fry the stuffing will ooze out.

Top the rice ball with your favorite gravy, sauce or just a little salt and pepper on them hot out of the oil.

What ever way you're going to serve them, they are a very tasty treat.

Enjoy.