Best Rice Pudding Balls Recipes

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DEEP-FRIED RICE BALLS



Deep-Fried Rice Balls image

My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 10

4-1/2 cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1-3/4 cups seasoned bread crumbs
Oil for deep-fat frying

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.

Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

EVERYTHING BAGEL FRIED RICE BALLS



Everything Bagel Fried Rice Balls image

Fried rice balls, known by Italians as arancini, are heavenly balls of cheesy rice that are crispy on the outside and tender in the center. Typically they are made with arborio rice, the same you would reach for when making risotto, because the starchiness helps the balls hold together. This recipe uses leftover rice instead, which cuts down the preparation time. It also puts a new spin on this dish with a crowd favorite - everything bagel seasoning - and a center of ooey, gooey cream cheese!

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 12 rice balls

Number Of Ingredients 11

Neutral oil, such as avocado or canola oil, for frying (about 8 cups)
2 cups cold cooked long-grain white rice (see Cook's Note)
1 cup shredded low-moisture whole milk mozzarella
1/4 cup plus 2 tablespoons everything bagel seasoning
1/4 cup scallions, thinly sliced on the bias (about 4 scallions)
3 ounces cold cream cheese, cut into 12 pieces (about 1/2 teaspoon each)
1 cup all-purpose flour
1/2 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 large eggs
1 1/2 cups panko or plain dried breadcrumbs

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.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)



Fried and Stuffed Rice Balls (Arancini di Riso) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups cooked and cooled risotto or short-grain rice, recipe follows
1 cup Italian-style seasoned bread crumbs
2 cups cooked and cooled risotto or short-grain rice, recipe follows
1/2 cup Italian-style seasoned bread crumbs
1/2 cup finely grated Parmesan
1/4 cup finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
Vegetable oil, for frying
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, at room temperature
1/2 small onion, chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1/4 cup finely grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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

STICKY RICE PUDDING WITH MANGO



Sticky Rice Pudding with Mango image

This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.

Provided by Kardea Brown

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios

Steps:

  • Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
  • Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

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