Ingredients:
- 2 Tbsp olive oil
- 1 small sweet onion, finely diced
- 1 cup Riceland white rice
- 2 cups chicken broth
- 1/2 cup freshly grated parmesan cheese
- 8 oz. mozzarella cheese, cubed
- 2 cups breadcrumbs
- 1 cup canola oil
- Parsley for garnish
- Marinara or pesto sauce for dipping
Instructions:
- In a skillet, over medium heat, saute onion in olive oil until soft and translucent.
- Add rice and saute another 1-2 minutes, until rice is golden brown.
- Add chicken broth in 1/2 cup increments, stirring well and letting fully absorb before adding more.
- Once rice is soft, liquid has absorbed and created a sauce-like texture that coats the back of a spoon, remove from heat, add parmesan cheese, and cool. (You can loosely cover and refrigerate overnight as well) Once cool, the rice mixture should be thick and sticky.
- Cut mozzarella cheese into 1/2" cubes.
- Roll rice mixture into 2" balls and wrap around a cube of mozzarella.
- Roll balls in breadcrumbs and set aside.
- In a deep skillet or pot, heat canola oil over medium-high heat. You can drop a small pinch of breadcrumbs in the oil and when it bubbles and rises to the top, then your oil is ready.
- Once oil is ready, fry balls until golden on all sides. Usually 3-5 minutes on each side.
- Remove from oil and drain on paper towel.
- Garnish with parsley and serve with marinara or pesto sauce for dipping.