Italian Rice Balls

  • Author: Maury Crespo
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour


Usually done with leftover risotto, these balls are breaded and fried in oil as an afternoon snack or an antipasto.



  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 quart water
  • 1 cup uncooked white rice
  • 2 cups Extra Virgin Olive Oil (E.V.O.O)
  • 2 cups Panko Bread Crumbs
  • 1/2 cup heavy cream (optional)
  • I cup all purpose flour
  • 1 extra egg (for egg wash)


  1. For the rice:
  2. Mix cheese, eggs, pepper, whisk them together in a bowl and set aside.
  3. Pour water and salt into a pot and bring to a boil. Add rice and reduce heat to low. Cook until water is almost absorbed, stirring frequently (thats important as it helps release the starch in the rice).
  4. Add the cream and stir until most of the liquid is cooked out.
  5. Remove from heat and slowly pour in egg mixture and stir.
  6. Allow rice mixture to cool for 2 hours. Or you can freeze overnight.
  7. After cooling make rice into 1oz balls (ice cream scooper helps here) and tightly compact them.
  8. Coat in the flour
  9. Dip in egg wash (egg and 1/2 cup of water)
  10. Evenly coat in the Panko
  11. Fry at 350 degrees until golden brown.
  12. Let the balls rest on paper towel so it doesn’t get soggy

  • Category: Appetizer
  • Cuisine: Italian