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:
1 c long grain brown rice (white rice may be used as well)
2 c boiling water
5 T butter
1 3/4 c chicken stock – heated (see Chef’s Note below)
1-2 t garlic seasoning blend (I love Melting Pot’s Garlic & Wine Seasoning)
red pepper flakes (optional)
2-3 T chopped parsley (I prefer flat leaf but curly parsley works fine here)
Preheat oven to 325. Soak rice in 2 cups of the boiling water for 30 minutes. Drain and rinse. Try to remove as much of the water as you can by gently pressing it or dabbing with a paper towel. Then in a large skillet, melt the butter over a medium low heat. Stir in the rice and keep stirring gently until all the butter is absorbed. This should take about 8 to 9 minutes. Add the butter rice to a 2 Qt casserole. Add the heated chicken stock pouring over the rice. Add garlic seasoning, red pepper flakes and sprinkle the parsley on top, stir. Cover tightly and bake at 325 degrees for 45 minutes to an hour.
Chef’s Note: You can substitute the heated chicken stock with vegetable stock for a vegetarian version. If you should have any leftovers, throw it into a pan with chopped veggies, a shot of soy sauce and make a quick fried rice. See my 1/6/2015 post for Arancini (or click the link below)- using the leftover Butter Baked Rice – for an easy appetizer, side or vegetarian main dish!