Bolitas de Arroz (Fried Rice Balls)
Bolitas de Arroz (Fried Rice Balls)
Ingredients
For the Rice Balls
- 1 1/2 cups short-grain rice, cooked and cooled
- 1/2 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1 egg, large, beaten
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for frying, or as needed
For Serving
- 1 cup marinara sauce, warm, for dipping
Instructions
- 1
In a large bowl, combine the cooked and cooled short-grain rice, grated Parmesan cheese, 1 beaten egg, chopped fresh parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place one cube of mozzarella cheese in the center. Carefully form the rice mixture around the cheese, rolling it into a compact ball about 1 1/2 to 2 inches in diameter. Repeat with the remaining rice mixture and mozzarella.
⏱️ 15 min
- 3
Place the formed rice balls on a plate and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during frying.
⏱️ 30 min
- 4
Set up a breading station: Place the all-purpose flour in a shallow dish, the 2 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 5
One by one, dredge each rice ball first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure an even and thorough coating.
⏱️ 8 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower a few rice balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C) and the cheese should be melted.
⏱️ 10 min•🌡️ 350
- 8
Using a slotted spoon, remove the fried rice balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining rice balls.
⏱️ 5 min
- 9
Serve the Bolitas de Arroz immediately with warm marinara sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Bolitas de Arroz (Fried Rice Balls)
For the Rice Balls
- 1 1/2 cups short-grain rice, cooked and cooled
- 1/2 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1 egg, large, beaten
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for frying, or as needed
For Serving
- 1 cup marinara sauce, warm, for dipping
Instructions
- 1
In a large bowl, combine the cooked and cooled short-grain rice, grated Parmesan cheese, 1 beaten egg, chopped fresh parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place one cube of mozzarella cheese in the center. Carefully form the rice mixture around the cheese, rolling it into a compact ball about 1 1/2 to 2 inches in diameter. Repeat with the remaining rice mixture and mozzarella.
⏱️ 15 min - 3
Place the formed rice balls on a plate and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during frying.
⏱️ 30 min - 4
Set up a breading station: Place the all-purpose flour in a shallow dish, the 2 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 5
One by one, dredge each rice ball first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure an even and thorough coating.
⏱️ 8 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower a few rice balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C) and the cheese should be melted.
⏱️ 10 min•🌡️ 350 - 8
Using a slotted spoon, remove the fried rice balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining rice balls.
⏱️ 5 min - 9
Serve the Bolitas de Arroz immediately with warm marinara sauce for dipping.