Arancini

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
Italian breadcrumbs

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:

https://spencesgirl.wordpress.com/2014/12/30/butter-baked-rice

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Hot from the fryer with melted cheese in the middle.
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Plated with marinara sauce and served alongside herbed oven baked chicken.

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