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Baked Italian Rice Balls

Crispy on the outside and cheesy on the inside, these baked Italian rice balls are a delightful way to use leftover rice or risotto, making them perfect for snacks or family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups leftover rice or risotto The base ingredient that provides a hearty texture.
  • 1/4 cup fresh minced parsley Adds a fresh, vibrant flavor.
  • 1/2 cup freshly grated Parmigiano Provides a rich, nutty flavor.
  • 1 large egg Acts as a binder.
  • 1 cup bread crumbs Coats the rice balls for a crispy exterior.
  • 4 oz fresh mozzarella or fontina A gooey center that melts beautifully.
  • 2 tbsp olive oil Adds flavor and aids in achieving a golden finish.

Method
 

Preparation
  1. In a large bowl, mix the leftover rice, parsley, Parmigiano, and one egg until you have a compact mixture.
  2. Take a heaping tablespoon of the rice mixture and place a cube of mozzarella in the center, then mold it into a round ball.
  3. Roll each ball in breadcrumbs, ensuring they are evenly covered.
  4. Place the coated balls on a parchment-lined baking sheet and chill them in the fridge for 15-20 minutes to firm up.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Drizzle the chilled balls with olive oil before placing them in the oven.
  3. Bake the rice balls for 25 minutes, or until golden brown and crispy on the outside.
  4. Once baked, serve the rice balls hot and enjoy!

Notes

For best results, ensure the leftover rice is cold. You can customize the recipe by adding cooked vegetables, using different cheese, or incorporating spices like garlic or chili flakes.