Oven Fried Rice Balls With Gruyere Food

EVERYTHING BAGEL FRIED RICE BALLS

Steps:

• Heat 2 inches of oil in a large Dutch oven or heavy-bottomed pot) fitted with a deep-fry thermometer over medium heat, until the thermometer registers 375 degrees F. Line a baking sheet with paper towels and set a wire rack inside.
• Mix the rice, mozzarella, everything bagel seasoning and 2 tablespoons scallions in a large bowl.
• Scoop out 2 tablespoon portions of the rice mixture to make 12 rice balls (if using a 2-tablespoon cookie scoop, pack the scoop against the side of the bowl).
• Moisten your hands with water to prevent the rice mixture from sticking to your palms. Working with 1 rice ball at a time, flatten into a thick patty, then place 1 piece of cream cheese in the center. Wrap the patty around the cream cheese, roll between your palms to form a tight ball and place on a plate. Repeat with the remaining rice balls and cream cheese.
• Whisk the flour, garlic powder, 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with 1 teaspoon of water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a rice ball in the seasoned flour and tap off any excess. Use a fork to dip in the egg wash, allowing any excess to drip off. Roll in the breadcrumbs until evenly coated, then place on a plate. Repeat with the remaining rice balls.
• Gently lower 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes total. Remove with a spider and drain on the prepared baking sheet; season with salt. Bring the oil temperature back to 375 degrees F and repeat with the remaining 6 rice balls. Sprinkle with the remaining 2 tablespoons scallions and serve immediately.

RICE BALLS

Steps:

• Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
• In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
• Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• Before serving garnish with cheese and/or the extra sauce.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.