I was looking for a recipe that would work with my leftover Butter Baked Rice. I’ve seen Giada make Arancini and so I scoured Pinterest for a version that would work with what I had on hand. It turned out better than I could have imagined. Here’s what I did:
2 c leftover Butter Baked Rice (see below for link to recipe)
3/4 c Parmesano regainno
1 egg, lightly beaten
Mix together the rice, Parmesan and egg, using your hands.
Block of mozzarella or Monterey Jack cheese cut into small chunks (think sugar cube size)
Take a large spoonful of rice mixture into your hand, press a chunk of cheese into the center. I used a small ice cream scoop to form the rice mixture into well packed balls.
2 eggs, lightly beaten
Line a platter with wax paper. Take each ball, gently roll into the egg, then dredge in the breadcrumbs. Place on the wax paper.
Heat vegetable oil in a deep fry pan. Place the balls into the oil, once browned on one side carefully flip them and brown that side. Remove from oil onto a paper towel.
Serve immediately with marinara sauce. This made 10 balls. As you can see I served these as a side with an oven baked herbed chicken breast but these could be appetizers or a vegetarian entrée.
Here the link for the recipe for Butter Baked Rice: