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Arangini (Italian Rice Balls)

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Arangini (Italian Rice Balls)

Directions

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Ingredients :

  • 3 ¾ cups water
  • 1 ⅓ cups uncooked brown rice
  • 2 cloves garlic
  • 1 bay leaf
  • ¼ teaspoon salt
  • 4 ounces thinly sliced prosciutto
  • chopped
  • 4 ounces mozzarella cheese
  • diced
  • ¼ cup chopped fresh basil
  • 3 teaspoons extra virgin olive oil
  • divided
  • 5 egg whites
  • divided
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 cup dry bread crumbs
  • 3 cups vegetable oil for frying
  • Methods :

  • Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
  • In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
  • Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
  • Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
  • Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
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