Italian Rice Balls

A healthy version of Arancini di Riso

May 4, 2007 Stephanie Gallagher

Traditional Italian fried rice balls get a healthy makeover in this delicious vegetarian recipe.

Arancini di rosi (Italian fried rice balls) are not normally terribly healthy. Usually made with leftover risotto, the Italian rice balls are breaded and fried.

This version, adapted from a recipe in Vegetarian Times, calls for instant brown rice instead of risotto, making these rice balls not only easier to make, but more nutritious as well. And the rice balls are baked in the oven, rather than fried. The result is a surprisingly tasty, less labor-intensive, and lower calorie version of the traditional Italian favorite.

Look for marinated mozzarella balls in the cheese section of your local grocery store, at an Italian market, or Trader Joe's. If you can't find marinated mozzarella balls, simply cut up 12 oz. of fresh mozzarella cheese into bite-sized pieces.

Serve these rice balls with marinara sauce and homemade Italian bread for a soul-satisfying, Italian vegetarian meal.

Arancini di Rosi (Italian Fried Rice Balls)

  • 4 slices whole wheat bread
  • 1-1/2 cups instant brown rice
  • 4 spring onions, divided
  • 2 cloves of garlic, finely minced
  • 1/2 cup egg substitute (such as Egg Beaters)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese
  • 1 12 oz. container marinated mozzarella balls, drained with marinade reserved

Place whole wheat bread in a food processor and pulse until mixture forms fine crumbs. Set aside. Place rice, 1 spring onion (not chopped), minced garlic and 3-1/2 cups of water in a large saucepan. Bring to a boil over high heat, then reduce heat to medium low and allow the rice to simmer 15 to 20 minutes or until all the liquid has been absorbed, whichever comes first. Remove the spring onion. Transfer the rice to a glass or metal bowl and allow to cool completely.

Preheat the oven to 425 degrees F.

Line a sheet pan with a silpat mat or parchment paper. Chop the remaining spring onions finely. Add to the rice. Add the egg substitute, fresh parsley, Parmesan cheese, and one-quarter cup of the bread crumbs to the rice mixture. Place the remaining bread crumbs on a plate.

Take one mozzarella ball and shape a golf-ball-sized mixture of rice around it. Roll in the bread crumbs and place on the prepared sheet pan. Repeat with the remaining mozzarella balls, rice and bread crumbs. If you used marinated mozzarella balls, drizzle 2 Tbsp. of the reserved marinade over the rice balls. If not, drizzle 2 Tbsp. of extra virgin olive oil over the rice balls.

Bake in the preheated oven 20 to 25 minutes or until the rice balls are golden brown.

Serve with warm marinara sauce for dipping and a side of greek salad.

Serves 6.

Per serving: 461 calories, 19 g fat (8 g saturated fat), 43 mg cholesterol, 47 g carbohydrate, 3 g fiber, 26 g protein, 10% vitamin A, 4% vitamin C, 61% calcium, 12% iron

The copyright of the article Italian Rice Balls in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Italian Rice Balls in print or online must be granted by the author in writing.